Brandy snaps with coffee liqueur cream

1 pkt Mountain Bread™, each sheet cut into 9 squares
80gm dark chocolate, melted
170ml pure cream
1 tbsp icing sugar
1 tbsp coffee liqueur
1 tbsp instant coffee powder

1  Preheat the oven to moderate (180c).

2 Lay one square of Mountain Bread™ on a flat surface and wrap around the handle of a wooden spoon. Wet the edge lightly with water and hold for two seconds or until the edges stick together. Remove from the wooden spoon and repeat with the rest of the squares.  Bake for 2 minutes or until dry.

3  To make the coffee liqueur cream, combine all the ingredients in a small bowl and stir until just combined.  Using an electric beater, beat until the mixture is thick and foamy.

4  Spoon the cream into a small paper icing bag, seal the open end and snip off the tip, then pipe into the snaps. Pipe or drizzle with melted chocolate before serving.