2 tablespoons caster sugar
1 teaspoon instant coffee granules
200g good quality dark chocolate, finely chopped
3 egg whites
1/3 cup thickened cream
Place the sugar, coffee and 1/2 cup water into a saucepan and stir over a medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat.
Place chocolate into a blender. Pour over the hot liquid mixture and blend for 30 sec or until chocolate has melted. Add the egg whites and blend until just combined. Add the cream and blend until smooth.
Pour mixture evenly between 4 serving glasses. Place onto a tray and refrigerate for 3hr 30min or overnight until chilled and set. Garnish with dollop cream and shaved chocolate to serve.