| Lbs/oz | g/kg | |
| Boudoir biscuits | ||
| 3.5 oz | 10 cl | Black coffee or coffee liqueur |
| 7 oz | 200 g | Crème de marrons |
| 2.5 oz | 70 g | Dark chocolate, Melted |
| 3.5 oz | 10 cl | Whipped cream / chantilly |
Cover the base of 4 small ramekin dishes with boudoir biscuits and pour some of the coffee or liqueur over each. Add the crème de marrons and then the melted chocolate.
Refrigerate for several hours. Before serving, top with the cream and a sprinkling of cocoa powder