Ingredients
For the chocolate mousse
55g/2oz chocolate
120ml/4fl oz double cream, lightly whipped
8-10 sponge biscuits
120ml/4fl oz double cream, lightly whipped
grated chocolate to garnish
For the coffee sauce
3 tbsp instant coffee
120/4fl oz double cream

Method
1. Break up the chocolate and put into a heatproof dish over a pan of simmering water. Ensure the bowl is not touching the water.
2. Melt the chocolate gently.
3. Take some of the chocolate and pipe a handle shape onto some greaseproof paper.
4. Chill in the fridge.
5. Fold the cream into the rest of the chocolate in the bowl.
6. Take a chefs' ring with a diameter of 8cm/3in.
7. Cut the biscuits to length and line the ring so that they sit about 2cm/1in above the top of it.
8. Fill the ring with the chocolate mousse.
9. Pipe the lightly whipped cream onto the chocolate mousse.
10. Sprinkle with grated chocolate.
11. Attach the handle with some cream.
12. Heat the double cream and coffee to make the coffee sauce and drizzle round the edge.