Chocolate & coffee truffle pots

• 200g dark chocolate
• 100ml strong coffee
• 4 tbsp favourite spirit, such as rum, brandy , Disaronno
• 400ml double cream
• 2 tbsp golden caster sugar
• cocoa powder , to serve

1. Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
2. To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.

Per serving

543 kcalories, protein 3.0g, carbohydrate 28.0g, fat 45.0 g, saturated fat 25.0g, fibre 1.0g, sugar 27.0g, salt 0.04 g

Recipe from Good Food magazine, December 2007.