• 125 g (4 oz) plain dark chocolate, chopped
  • 100 g (3½ oz) bought or homemade vanilla sponge, broken into small pieces
  • 3 tablespoons strong espresso coffee, cooled
  • 3 tablespoons marsala, kahlua or Tia Maria
  • small piece of plain dark chocolate, grated, to sprinkle
  • 250 g (8 oz) mascarpone cheese
  • 4 tablespoons icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon strong espresso coffee, cooled
  • 5 tablespoons single cream

Melt the chocolate (see page 14). Place a teaspoonful into each of 16 mini silicone muffin cases and spread up the sides with the back of the teaspoon until evenly coated. Invert onto a baking sheet lined with nonstick baking paper. Chill for at least 1 hour or until set. Peel away the silicone cases and place the chocolate cases upright.

Divide the pieces of vanilla sponge among the chocolate cases. Mix the coffee with the liqueur and spoon over the sponge.

Make the frosting by beating the mascarpone in a bowl with the icing sugar and vanilla extract. Beat in the coffee and cream until evenly combined. Place in a piping bag fitted with a small star nozzle and pipe swirls on top of each case. Scatter with grated chocolate and serve immediately or chill for up to 6 hours.

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