175g (6oz) plain chocolate 75g (3oz) white chocolate
50ml (2 fl oz) double cream 2 tsp espresso coffee
1 tbsp brandy cocoa powder, to dust
20 mini foil petit four cases

Break 125g (4oz) of the chocolate into a bowl and melt over a pan of gently simmering water.

Rest 20 foil cases on a tray. Spoon a little chocolate into a case and spread evenly over the base and around the sides, using the back of a teaspoon. Invert onto a greaseproof paper lined tray. Coat the remaining cases in the same way and leave in a cool place to set. Turn the set cases the right way up.

For the filing, break up the white chocolate and place in a small saucepan with the cream. Heat gently until the chocolate is melted. Remove from the heat and beat until you have a smooth and glossy mixture.

Spoon the white chocolate mix into the cases to half fill (you will have some white chocolate mix left over, cover and put to one side). Break the rest of the plain chocolate into a small bowl and melt over a pan of gently simmering water. Mix the coffee with 1tbsp hot water and add to the melted chocolate with the brandy and stir until smooth.

Spoon over the white chocolate onto each cup. Dust with cocoa, keep cool until ready to serve.