Step 1

Soak gelatine leaves in cold water. Melt together chocolate and coffee in a bowl over a pan of gently simmering water, cool slightly then whisk in egg yolks.

Step 2

Place milk, cream and sugar in a saucepan over low heat, stirring until the sugar has dissolved. Add milk mixture to the chocolate mixture and whisk to combine. Squeeze excess water from gelatine, add to the chocolate and stir to combine.

Step 3

Allow to cool, then pour into 6 x 150ml moulds. Refrigerate for 6 hours.

Step 4

When ready to serve, dip the base of each mould into warm water for 1-2 seconds and invert onto a serving plate.

Step 5

Serve with the extra cream drizzled over the top.