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Ingredients:
50 (2oz) ratafias
30 (1-2 tsp) brandy
15 (1 level tbsp) instant coffee
225 (8 oz) dark chocolate
3 egg(s)
150 (1/4 pt) double cream
Directions: Divide the ratafias equally between six 150ml (1/4 pt) souffle dishes/ramekins and spoon over brandy. Add 150ml (1/4pt) boiling water to the coffee and stir until it is dissolved. Grate the chocolate and blend 175g (6oz) into the coffee until smo oth. Reserve 50g to decorate. Gradually blend in egg yolks. Whisk egg whites stiffly and fold into the chocolate mixture. Spoon the mixture into the dishes over the ratafias and place in the fridge to set. Whip cream until stiff. Decorate with pipd cream and the reserved grated chocolate. TO FREEZE: Wrap the dishes with foil. To serve, thaw at room temperature for 3 hours.

Comments: Variations on this theme can use different biscuits and liqueurs.
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