Place small squares of greaseproof paper over pastry,weigh down with beans and bake in oven at 180 degrees for 15 minutes. Allow to cool.
For the filling, beat cheese in a small bowl until smooth. Melt half the chocolate
over hot water, cool slightly and beat into cheese. Whip cream until it forms
peaks, fold in Amaretto and coffee(dissolved in alittle cold water). Gently fold into chocolate mixture. Spoon or pipe onto tartlet cases, sprinkle with cocoa powder,and refrigerate until needed.
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