• 160g dark chocolate (70% cocoa), chopped, plus 2 Tbsp extra, grated, to garnish
• 50g unsalted butter, melted
• ½ cup glucose syrup
1 Tbsp instant coffee powder
• ½ cup coffee liqueur, such as Kahlúa
• ¼ cup milk
• 1 Tbsp cocoa powder
• 2 Tbsp brown sugar
• 400ml thickened cream
• 125g icing sugar mixture, sifted
• Chocolate filigree hearts, to decorate (in the baking aisle)
• Crostoli or other biscuits, to serve
Note: Allow 3 hours 30 minutes chilling
Combine chocolate, butter, glucose syrup and instant coffee in a small saucepan over a low heat, stirring until just melted. Transfer to a large bowl and set aside to cool completely.
Meanwhile, put liqueur, milk, cocoa and brown sugar in a small saucepan and gently simmer over a medium-low heat for 8 minutes or until cocoa is completely dissolved and mixture has thickened. Set aside to cool completely.
Whip cream and icing sugar in a large bowl using a hand beater until soft peaks form. Spoon 1 cup of the cream mixture into cooled chocolate coffee mixture and beat until well combined. Fold in remaining cream mixture with a whisk until well combined.
Spoon cream mixture into five ¾-cup dariole moulds and refrigerate for 3 hours or until firm. Scoop out 1½ Tbsp from the centre of each, and spoon in 1 Tbsp of the cooled chocolate liqueur mixture. Top with scooped-out cream mixture and smooth surface. Put back in fridge for 30 minutes.
To serve, fill sink or a large bowl with hot water and dip each mould into water quickly, then run a knife around edges to help unmould. Invert onto serving plates, scatter with grated chocolate and decorate with chocolate hearts. Serve with crostoli biscuits.