CHOCOLATE CREAM POTS

Ingredients:
Ratafia biscuits -50 gms
Brandy -1-2 tbsp
Instant coffee powder - 1 tbsp
Plain cooking chocolate - 225 gms
Eggs -3 (separated)
Double cream - 150 ml

Method:

• Divide the ratafias equally between six 150 ml souffle dishes and spoon over the brandy.
• Add 150 ml boiling water to the coffee and stir until it is dissolved.
• Grate the chocolate and blend 175 gms into the coffee until smooth.
• Reserve 50 gms to decorate.
• Gradually blend in the egg yolks.
• Whisk the egg whites stiffly and fold into the chocolate mixture.
• Spoon the mixture into the dishes and place in a refrigerator to set.
• Whip the cream until stiff.
• Decorate with piped cream and reserved grated chocolate.