Instructions

1. Melt together dark and milk chocolate in the microwave, start with a minute, stir the chocolate, then another 20-30 seconds, stir again, then short 10 second bursts if needed. Set aside and leave to cool to room temperature.
2. Dissolve instant coffee with water, set aside until needed.
3. Once chocolate has cooled it’s time to whip the cream. Add cream, sugar and vanilla into a large bowl then whisk with an electric whisk just until soft peaks have been reached.
4. Add the cooled chocolate then use a spatula or large spoon to fold through until the cream is mostly a uniform colour.
5. Divide mixture into serving glasses then top with a dollop of crème fraîche and finish off with a sprinkling of grated chocolate. Serve.