Break or chop the chocolate up roughly and add the pieces to a heat resistant bowl together with the coffee, a tiny pinch of salt and the unsalted butter.

Fill a saucepan with water and bring it to a good simmer. Then place the bowl with chocolate on top of it and let the chocolate and other ingredients melt. Stir regularly.

Once melted, take the pan off the heat and let the melted chocolate cool a little. Discard the warm water, cool and rinse the saucepan with cold water and then add the caster sugar and the vanilla essence. Separate the eggs and add both yolks to the sugar saucepan. Pour the egg whites in a high cup (for later in this recipe).

Place the saucepan with the egg yolks and sugar over low heat and stir well. Let the sugar slowly melt away in the yolks unit you get a very cream mixture. Make sure the sugar has fully dissolved and isn’t grainy anymore.

Once this is done, take the yolks from the heat and let the mixture cool down. In the meantime whip the egg whites you poured into a high cup.

Pour the egg yolk mixture in the bowl with the melted chocolate.

Whisk well. The add the whipped egg whites.

Whisk well again until the chocolate is well combined. Then pour the chocolate creme into separate ramekins or little bowls. Place them in the fridge for 2 hours to chill. Serve cold.