Chocolate truffle petit four

Method

1. Place the dark chocolate and the espresso coffee in a heatproof bowl suspended over a pan of simmering water and heat together until the chocolate is melted.

2. In a separate bowl, whip the cream to the soft ribbon stage, taking care not to over whip it.

3. Gently fold the whipped cream into the melted chocolate mixture.

4. Line a rectangular dish, about 1cm high, with cling film. Turn the chocolate mixture into the dish, forming it into a rectangular shape.

5. Cover the dish with cling film and chill in the refrigerator for 1-2 hours until set.

6. Once the chocolate truffle mixture is firm turn it out onto a chopping board. Using a warm knife, slice a rectangle of the chocolate truffle into a rectangle the same size as langue de chat biscuit.

7. Repeat the process, making 20 slices in all.

8. Top each langue de chat biscuit with a chocolate truffle slice and serve.