For the ganache
150g Hot Chocolates Ecuadorian dark chocolate
200ml double cream
25g caster sugar
1 tbsp whisky or other spirit/liqueur

For the topping
180ml double cream
50g caster sugar
1 tbsp instant coffee dissolved into 1 tsp hot water

Place the chocolate buttons in a large bowl. Heat the cream and sugar in a medium sized saucepan over medium heat. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and stir with a whisk until smooth. Add the liqueur. Transfer into serving dishes. This is an incredibly rich dessert so espresso cups are ideal. Refridgerate to cool, stirring occasionally to keep the mixture from oversetting. To make the coffee cream, whisk cream and sugar until very soft peaks form, add coffee and blend in. Spoon cream over ganache and top with Hot Chocolates dark coffee beans.

We matched this dessert with a Merlot.

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