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• 15ml strong coffee
• 475ml milk
• 75g caster sugar
• 225g dark chocolate
• 2 egg yolks
• 10ml vanilla essence
• 30ml Tia Maria or any coffee liqueur

• Preheat oven to 160°C
• Put coffee into saucepan, stir in the milk then add the sugar and place on stove
• Bring to boil till sugar dissolves
• Remove pan from the heat and stir in the chocolate until it is melted and smooth
• Stir in the coffee liqueur and vanilla
• Whisk the egg yolks to blend them and slowly whisk in the chocolate mixture till well mixed in.
• Pass the mixture and pour into cups or ramekins
• Place in bain-marie pan
• Bake for about 30 minutes until custard is set
• Cover and chill completely before serving

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