Pavê

Method

Mix crushed biscuits with melted butter and press firmly into the base of a 20cm square baking tin to form an even crust. In a bowl, whisk together condensed milk, double cream and vanilla extract until thick and mousse-like, then fold in grated chocolate. Dissolve instant coffee in hot water and set aside to cool slightly. Spread half the chocolate cream mixture over the biscuit base, then drizzle with half the cooled coffee mixture. Repeat with remaining chocolate cream and coffee, creating layers. Dust the top generously with cocoa powder and refrigerate for at least 6 hours, preferably overnight. Cut into small squares and serve chilled.