Liquid-centred mocha chocolate mousse

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.