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Ingredients
(Makes 2)
250g milk cooking chocolate
50ml Kahlua coffee liquor
300ml pure cream, whipped
Mint leaves, to garnish
Strawberries, to garnish
Dollop cream, to garnish
Method
Melt the cooking chocolate over a double boiler.
Once melted, stir through the Kahlua until combined.
Fold the chocolate mixture through the whipped cream until combined.
Refrigerate for 2 hours.
Serve with a dollop of cream, strawberries and a garnish of mint leaves.
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