Tia Maria Jelly with Chocolate Cream

Place the Tia Maria and 25ml water in a medium saucepan over low heat. Sprinkle over the gelatine and stir to dissolve the gelatine. Add the coffee then set aside to cool completely. Divide the mixture between the moulds and refrigerate for 4 hours until set.

Place the cream, sugar and eggwhite in a bowl and whip until soft peaks form. Add the vanilla, then fold in the grated chocolate. Place the base of each mould briefly in warm water to loosen, then turn out onto a serving plate and serve with the chocolate cream.