Chocolate Semolina Cream

Ingredients

• 100 g dark block chocolate
• 2 sheets white gelatin
• 0.25 l milk
• 40 g semolina
• 0.25 L whipping cream
• butter (for the molds)
• 0.125 l whipping cream
• 50 g mocha chocolate
• 2 tbsp coffee liqueur
• powdered sugar (for dusting)
• chocolate shavings

Instructions

1. 1.

   Soak the gelatin in cold water. Break the block chocolate into small pieces. Bring the milk to a boil in a pot, sprinkle in the semolina and simmer on low heat for 5 minutes. Squeeze out excess water from the gelatin and dissolve it in the hot mixture. Add the chocolate pieces and let them melt. Pour the mixture into a bowl, chill until the semolina starts to set.

2. 2.

   Beat the cream with sugar until stiff peaks form and fold into the chocolate mixture. Grease four molds and fill them with the batter. Chill for three hours.

3. 3.

   Break the mocha chocolate into pieces. Beat half of the cream until stiff and pipe it into a pastry bag. Melt the chocolate in a double boiler, let it cool slightly, then blend with the remaining cream and coffee liqueur until frothy. Spoon the mocha foam onto dessert plates, drizzle chocolate flames over it, and garnish with whipped cream, chocolate shavings, and powdered sugar.