ingredients
makes 20
6 1/2 ounce dark chocolate melts
20 foil cups
1 tablespoon cream
1 3/4 ounce white chocolate, chopped
1 tablespoon Tia Maria
10 coffee beans, halved
method
1. Put the dark chocolate in a heatproof bowl. Bring a pan of water to the boil, remove from the heat and sit the bowl over the pan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted. Cool slightly.
2. Working with one foil cup at a time, put 1 teaspoon of chocolate in each. Use a small new paintbrush to coat the inside with chocolate, making sure it is thick and there are no gaps. Turn the cups upside down on a wire rack and leave until firm. Set the remaining chocolate aside.
3. Combine the cream, white chocolate and Tia Maria in a heatproof bowl. Stir over a pan of simmering water until smooth. Cool slightly, then spoon into the chocolate cups. Press half a coffee bean into each cup. Allow to set.
4. Remelt the reserved chocolate. Spoon it over the filling and tap to level, then leave to set.
