BBC Good Food Cheese Club
Read about the all-new BBC Good Food Cheese Club. Curated cheese, delivered straight to your door.
Tip the chocolate into a heatproof bowl. Pour the coffee, double cream and vanilla into a small saucepan and bring to the boil over a medium heat, then pour this over the chocolate. Leave to stand for a minute, then stir together until the chocolate has melted and the sauce is smooth. Set aside.
Beat the egg yolks and sugar together for 5 mins in a separate bowl using an electric whisk until pale, thick and fluffy. Carefully fold in the melted chocolate mixture until everything is combined into a rich mousse. Crumble the biscuits and put most of the crumbs into the bases of four small coffee cups or ramekins, then spoon over the chocolate mousse. Chill for at least 2 hrs. Will keep chilled for up to two days. Serve cold topped with the remaining crumbled biscuits and some extra whole biscuits on the side for dunking.