Chocolate Coffee Sauce served with Whipped Mascarpone Cream and Toasted Macadamia Nuts

Chocolate Coffee Sauce served with Whipped Mascarpone Cream and Toasted Macadamia Nuts recipe: Ann Meyer
makes 1 cup ingredients 250ml pure cream 1 stick cinnamon 4 cardamom pods, lightly crushed 1 tbsp raw honey 100ml espresso coffee 75g best quality dark chocolate, grated 50g toasted macadamia nuts, finely chopped method Place cream, cinnamon, honey and crushed cardamom pods into a heavy-based saucepan with coffee and bring to a gentle boil. Lower heat and simmer for 5 minutes. Stir in grated chocolate and turn off heat. Leave to cool and infuse. Preheat oven to 200°C, place nuts on tray and toast for about 10 minutes. Remove from oven, cool and chop finely. to serve Spoon mascarpone cream into small coffee cups. Top with chocolate and coffee sauce and sprinkle nuts overtop. wine match Peter Lehmann Barossa Valley Botrytis . Click here to buy Peter Lehmann Barossa Valley Botrytis
source: Cravings Magazine Volume 7