Mocha Puddings with a Liqueur Cream Crown

• 120g CADBURY Dark Baking Chocolate, roughly chopped
• 125g butter, chopped
• 1/2 cup flour
• 1/2 cup CADBURY Bournville Cocoa Powder
• 3/4 teaspoon baking powder
• 4 eggs
• 1 cup caster sugar
• 2 teaspoons instant coffee, dissolved in 2 teaspoon boiling water Walgreens $6.99 thru 02/06
• 250ml PHILADELPHIA Cream For Desserts, double cream alternative
• 1/3 cup Irish cream liqueur

1. COMBINE the chocolate and butter in a bowl over simmering water and stir until melted.
2. BEAT the eggs and sugar together until pale and fluffy.
3. Add the coffee mixture.
4. Gradually add the chocolate mixture and beat until just combined.
5. Fold through the sifted flour, cocoa and baking powder then spoon into 8 x 1/2 cup capacity greased ovenproof ramekins.
6. BAKE in a moderate oven 180 degrees C for 25-30 minutes or until cooked.
7. Remove a spoonful of cooked pudding from the centre of each and dollop with PHILLY and a generous splash of liqueur.
8. Serve immediately.

cadbury, butter, flour, cadbury bournville cocoa, baking powder, eggs, caster sugar, instant coffee, philadelphia cream, irish cream liqueur

Taken from www.kraftrecipes.com/recipes/mocha-puddings-a-liqueur-cream-crown-128189.aspx (may not work)