Lyndey Milan’s coffee chocolate truffle cups

METHOD

1. Bring 170ml cream to almost boiling, either in a small saucepan over high heat, or in a jug in the microwave. Add hot coffee and combine. Remove from heat and stir in 140g chocolate, stir until melted and mixture is smooth. If necessary, return briefly to the heat to ensure all has melted.

2. Whisk in the liqueur. Divide the mix between 4 coffee cups and leave to set at least 2 hours or overnight in the fridge.

3. To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate cups and grate remaining chocolate over so each cup looks like a cappuccino.