Fairtrade Chocolate and Coffee Cremeux with Ginger Biscuits
Fairtrade chocolate and coffee cremeux
200g chopped dark Fairtrade chocolate
1 tablespoons Fairtrade instant coffee dissolved in 50ml boiling water
100ml whole milk
150ml double cream
2 eggs
25g castor sugar
Place coffee, milk and cream in a pan and simmer. Whisk the eggs and sugar until light and creamy. Whisk in the milk mixture and then return to the pan. Stir constantly over a low heat until the mixture is smooth and like custard. Pour over the chocolate and stir until the chocolate has melted. Cool then cover and chill.
Pipe or spoon into bowls and serve with the biscuits
Ginger biscuits
230g plain flour
2 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon mixed spice
115g castor sugar
165g butter
100g golden syrup
Place all the dry ingredients in a bowl and rub the butter into fine crumbs.
Warm the syrup to blood temperature and mix into dry ingredients to a dough. Don’t over work the mix. Wrap in cling and chill for 30 minutes.
Line 2 trays with parchment and set oven to 170°c.
Take a piece of the dough about 15g and roll into a ball. Place on tray and repeat, leaving space in between. Flatten the balls and place in oven. Cook until golden – about 12 minutes. Allow to rest for 5 minutes then transfer to a cooling rack.
