INGREDIENTS
250g fresh cream
200g white chocolate
2 tablespoons of instant coffee
METHOD
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Heat the cream and bring to the boil.
Remove from the heat and add the chopped chocolate and instant coffee, then mix well with a whisk or hand blender.
Pour into a container and cover with cling film in contact, leave in the refrigerator overnight or at least 6 hours.
Whisk with electric whisks and use it to stuff your cakes or add it to your coffee cup.
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