• Put 2 cups chilled thick chocolate custard into a piping bag fitted with a 5mm plain nozzle.
• Pipe mixture into 14 baby profiterole cases (from the supermarket) and put on a tray.
• Drizzle 50g melted dark chocolate over ½ the profiteroles and sprinkle with chopped choc-coated coffee beans.
• Drizzle 50g melted white chocolate over the remaining profiteroles and sprinkle with chopped pistachios.
• Freeze for 15 minutes to set, then serve.