Chocolate Indulgence in a Cup

Heat heavy cream in microwave in 2 litre glass jug. When it comes to the boil, remove from micro and add chocolate. Let sit until the chocolate melts.

Using a Bamix or stick blender, mix together until smooth. Mix in the coffee or Caro (tastes great with either). You can add the amount of coffee according to your taste. It really enhances the flavour of the chocolate.

Pour into individual espresso cups (small), shot glasses or cordial type glasses. You want a cup that is about no more than 2 ounces.

Leave in fridge for a couple of hours until they firm up.

When ready to serve, top with a teaspoonful of whipped cream. Use a small sieve to sprinkle cocoa on top (to make it look like a cappuccino). I also use flaked milk chocolate on top.

Serve!

* In Australia I use thickened cream in place of heavy cream and whipping cream.

* I use coverture dark chocolate such as Callebaut but most quality dark chocolates work well.