INGREDIENTS
250g of crème fraîche
200g of white chocolate
2 tablespoons of instant coffee
METHOD

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Heat the cream and bring to the boil.
Remove from heat and add chopped chocolate and instant coffee, then mix well with a whisk or immersion blender.
Pour into a container and cover with cling film, leave in the refrigerator overnight or at least 6 hours.
Whip with electric whisks and use it to stuff your cakes or add it to your coffee mug.