30ml Kahlua liqueur
100gms plain chocolate
1 cup hot black coffee
90ml thickened, lightly whipped cream
A few chocolate coated coffee beans
Slowly melt chocolate in a not too hot
saucepan being careful not to burn it,
& gradually add the coffee and liqueur
as you gently heat. Pour the liquid
into two warmed brandy balloons &
spoon the cream on top.
Decorate with chocolate coated coffee beans.