Uncle Miccas chocolate delight
Make a pint of strong coffee ( the Torontovians might try Bavarian Chocolate which was brilliant)
500g of good Dark chocolate
4 tablespoons (or to taste) of good dark Rum
3/4 pint of Double Cream
decorations

Freeze the coffee with much whisking to make a sort of sorbet or granita Using a double boiler or a bowl on top of a saucepan of boiling water melt the chocolate add the Rum remove from heat and beat in the cream then fold into the coffee ice beating with an electric whisk Freeze for at least 24 hours beat again before serving . garnish to taste with chocolate leaves or piped cream