Warm Chocolate Mousse
140g 70% dark chocolate
95g unsalted butter
40ml Nespresso Intenso coffee
4 egg yolks
135g castor sugar
4 egg whites

Method:
1. Melt chocolate, butter and Nespresso coffee together, and set aside
2. Whisk egg yolks and sugar together until pale and fluffy
3. Fold egg yolk mixture into chocolate mixture
4. Whisk egg whites to a meringue till stiff, fold egg whites in 3 additions to the chocolate mixture
5. Set in prepared ramekins and bake for 10min at 165°C

Sorghum Streusel
150g flour
140g Chocolate (melted)
140g butter
110g brown sugar
55g caster sugar
40g ground sorghum
5g bicarbonate of soda
5g salt

Method:
1. In a mixer, beat butter and sugar until light and fluffy, then slowly add melted chocolate
2. In a separate bowl mix all the dry ingredients, and add in 3 additions to the butter mixture
3. Allow batter to rest for at least 30 minutes before baking at 160°C for 10 minutes

Coffee Tuile
85g egg whites
75g icing sugar
35g flour
40ml brewed espresso (Nespresso Intenso)
40g butter

Method:
1. Whisk egg whites and sugar lightly
2. Combine espresso and butter together, and sift in flour
3. Fold egg whites into coffee mixture allow to rest for at least an hour, before spreading thinly on parchment paper and baking for 5 min at 160°C

To assemble dessert:
Sprinkle streusel over warm chocolate mousse and lay coffee tuile on top, garnish with popped sorghum.