3 tablespoons freeze dried coffee granules
2 tablespoons Chelsea Soft Brown Sugar
1 tablespoon boiling water
60g dark chocolate, melted
300ml prepared vanilla custard
300 ml cream
1 Flake chocolate bar, crumbled

1 : Stir coffee and Chelsea Soft Brown Sugar into boiling water until dissolved. Combine coffee mixture, melted chocolate and vanilla custard.
2 : In a separate bowl, whip the cream until stiff. Lightly stir the cream into coffee / chocolate custard.
3 : Divide mixture into 6 parfait glasses and refrigerate until required. Decorate with flakes of chocolate.