Coffee and Chocolate Trifle

Ingredients Coffee jelly - 400ml ST. ALi filter coffee - 1 tbsp brown sugar - 4 leaves gelatin Method 1. Bloom the gelatin leaves in cold water. Once done, squeeze the excess water out. 2. Heat the coffee and sugar and once it just starts to boil, add the gelatin that you have squeezed any excess water from. 3. Whisk again over heat until the gelatin has completely dissolved. 4. Pour evenly into your glasses. 5. Let this sit in the fridge for at least 3 hours. Ingredients Chocolate mousse - 100g Tony's Chocolonely milk chocolate - 1 egg - 20g brown sugar - 1 tbsp cocoa powder - 100ml whipping cream - Chocolate chip panettone - 2 tbsp ST ALi Instant coffee - 2 tbsp brown sugar - 2 tbsp boiling water Method 1. Melt the chocolate over a double boiler 2. In a separate bowl, whisk together the egg and brown sugar until it goes a pale yellow colour. 3. In the third bowl, lightly whip the cream with the cocoa powder. 4. Mix the melted chocolate and sugar mixture and then carefully fold in the lightly whipped cream. 5. Using the glass with the jelly in it as a guide, punch out some discs of the chocolate chip panettone and press firmly onto the jelly. 6. Now cover with the chocolate mousse and leave to sit in the fridge for another few hours. - Just before serving, make the coffee foam by mixing the ST ALi Instant coffee and brown sugar in boiling water until it froths up.