Chocolate Liqueur Coffee

200 ml thickened cream
6 tbs freshly ground good quality coffee
3 cups boiling water
1 cup milk (optional)
8 squares or rounds of cooking chocolate
4 tsp sugar (optional)
2tbs (40ml) liqueur - such as Irish Cream, Cointreau, Frangelico etc
2 tsp cocoa to serve


Whip cream. Set aside.
Place ground coffee into a coffee plunger and pour over the boiling water. Allow to stand 3-4 minutes to infuse. Slowly plunge the coffee.
(if using)Pour milk into a microwave safe jug and microwave for 2 minutes. Set aside.
Divide chocolate, sugar and choice of liqueur evenly (about 2tsp per serve) between glasses.
Fill about 2/3 of the glass with the coffee  and light stir to dissolve chocolate and sugar. Pour in the hot milk (if using) and top with a large dollop of the cream.
Dust with cocoa and serve immediately.


Notes:
Ground coffee is best used within 6-8 weeks