1 1/2 tablespoons of unflavored gelatin
2 tablespoons of instant coffee
1/4 cup of coffee or cocoa liqueur (or cold water)
1/2 cup of warm water
180 grams of bittersweet chocolate
1 tablespoon of cornstarch
1 pinch of salt
1/2 teaspoon of vanilla
2 eggs
6 ice cubes
1 cup of heavy cream
1 1/2 tablespoons of unflavored gelatin
2 tablespoons of instant coffee
1/4 cup of coffee or cocoa liqueur (or cold water)
1/2 cup of warm water
180 grams of bittersweet chocolate
1 tablespoon of cornstarch
1 pinch of salt
1/2 teaspoon of vanilla
2 eggs
6 ice cubes
1 cup of heavy cream
Place the gelatin, coffee, and liqueur in the blender
Add the warm water
Blend well
Without stopping the blender, add the chocolate in small pieces, cornstarch, salt, and vanilla
Blend well
Continue blending, adding the eggs one at a time, then the ice cubes, and finally the heavy cream
Blend until the ice is fully dissolved and the mixture starts to thicken
Then, pour into individual serving cups or a pudding mold
Refrigerate for approximately 10 minutes
If desired, top with a little whipped cream.
