Chocolate Truffle Torte

INGREDIENTS
125g Dark Chocolate
125g Milk Chocolate
¼L Whipping Cream
¼ teaspoon Instant Coffee Powder (Optional)
½ teaspoon Brandy (Optional)

Method
Melt the chocolate in a bowl (glass or stainless steel) over a pan of simmering hot water until it melts. Alternatively, place in a plastic bowl and melt in the microwave for 4-5 minutes on the defrost setting.
Half whip the cream (do not whip fully).
Warm the brandy, add the coffee and mix until smooth.
Mix the chocolate, cream and coffee together and then spoon into ramekins or paper cones which you then need to chill for at least 4-6 hours.
Serve with your choice of fruit coulis or crème anglaise.