INGREDIENTS
8 1/2
oz/ 240g Espresso Shortbread Cookies (or any other kind of shortbread cookie, digestive cookie, or graham crackers)
3 1/2 oz
/ 100g unsalted butter
5
oz/ 145g bittersweet chocolate
2 oz
/ 57 g icing sugar
1/4 tsp
salt
2 tbsp
cocoa powder
1 7/10
oz/ 50g Jelly / Jam / Preserves (I used raspberry, but you can use any kind you like)
1 1/2
fl oz/ 45ml Kahlua (substitute with coffee or milk for kids or if you like it non-alcoholic)
7
oz/ 200g bitter sweet chocolate (or semi sweet if you like it less bitter)
1 2/5
oz/ 40g unsalted butter
1 tsp
instant coffee granules
2 tbsp
Kahlua (or milk or water)