Dark chocolate delice with coffee ice cream

For the coffee ice cream, whisk together the egg yolks and the sugar in a large bowl. In a pan, combine the cream, milk and coffee. Bring to the boil, remove from the heat and slowly and pour onto the eggs/sugar mix while whisking to combine

In a pan, boil 125 ml cream and the milk together and pour onto the egg mixture. Return to the heat and cook until thickened, or until the mixture coats the back of a spoon (80˚C)

Whip the remaining 75 ml of whipping cream to soft peaks. Place the chocolate into a blender and blitz, slowly add the warm custard mix until all is incorporated and smooth. Pour the mix into a clean bowl. Allow to cool sightly before folding in the whipped cream. Pour half way up into the moulds