Chocolate Espresso Shots

310ml (1 ¼ cups) coffee beans
940ml (3 ¾ cups) fresh cream
350g (2 ½ cups) dark chocolate, chopped
190ml (¾ cup) coffee or chocolate liqueur

Method: Place the coffee beans and cream in a saucepan over low heat and simmer for about 5 minutes. Allow to stand for 20 minutes, then strain. Return the cream to the pan, add the chocolate and stir until smooth and the chocolate has melted. Stir the liqueur into the cream mixture and divide the mixture into ten shot glasses. Refrigerate until set. Serve as part of a platter.

 

http://www.caxtonmags.co.za/index.php?p[IGcms_nodes][IGcms_nodesUID]=33b4a05898e48c65bf52773c325dd7d8#

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