Preparation time: 20 mins plus
3 hours 30 mins chilling Cooking time: 10 mins Makes 5
160g dark chocolate (70% cocoa), chopped, plus 2 Tbsp extra, grated, to garnish 50g unsalted butter, melted 1 cup glucose syrup
1 Tbsp instant coffee powder 1 cup coffee liqueur, such as Kahlua 1 cup milk
1 Tbsp cocoa powder
2 Tbsp brown sugar 400ml thickened cream
125g icing sugar mixture, sifted Chocolate filigree hearts, to decorate (in the baking aisle) Crostoli or other biscuits, to serve
1 Combine chocolate, butter, glucose syrup and instant coffee in a small saucepan over a low heat, stirring until just melted. Transfer to a large bowl and set aside to cool completely.
2 Meanwhile, put liqueur, milk, cocoa and brown sugar in a small saucepan and gently simmer over a medium-low heat for 8 minutes or until cocoa is completely dissolved and mixture has thickened. Set aside to cool completely.
3 Whip cream and icing sugar in a large bowl using a hand beater until soft peaks form. Spoon 1 cup of the cream mixture into cooled chocolate coffee mixture and beat until well combined. Fold in remaining cream mixture with a whisk until well combined.
4 Spoon cream mixture into five %-cup dariole moulds and refrigerate for 3 hours or until firm. Scoop out IY2 Tbsp from the centre of each, and spoon in 1 Tbsp of the cooled chocolate liqueur mixture.
Top with scooped-out cream mixture and smooth surface. Put back in fridge for 30 minutes.
4 To serve, fill sink or a large bowl with hot water and dip each mould into water quickly, then run a knife around edges to help unmould. Invert onto serving plates, scatter with grated chocolate and decorate with chocolate hearts. Serve with crostoli biscuits.