Use a plain mould with a 600 millilitre capacity.
Ingredients
340 grams Block Chocolate (roughly chopped)
140 millilitres Strong Black Coffee (hot)
425 millilitres Full Cream Milk
3 tablespoons Cornflour
2 teaspoons Castor Sugar
2 tablespoons Brandy
small carton Double Cream
Method
Dissolve the chocolate in the coffee.
Bring to the boil and add 285 millilitres of the milk.
Stir constantly until it reboils and remove from the heat.
Mix cornflour with the rest of the milk.
Add to the chocolate and simmer for 4 minutes, stirring constantly.
Add the castor sugar.
Remove the pan from the heat and add the brandy.
Allow the mixture to cool while stirring occasionally.