Making the Chocolate Mousse

1. Melt the bitter chocolate in a bain-marie, then add the cocoa and the melted butter.
2. Beat the egg yolks with 80 g sugar. Beat the egg whites with 125 g sugar.
3. Fold together these three mixtures with a spatula to make the mousse.
4. Let stand in a cool place for one hour.

Chocolate Sauce

1. Bring the milk to a boil and pour it over the chopped bitter chocolate, while stirring with a wooden spatula. Set aside.

Cooking and Assembling the "Fondants"

1. Butter four ramekins, fill them three-quarters full with the chocolate mousse and bake in a 180° C oven for 20 minutes.
2. Let cool, then unmould the mousses and place them right away into four other ramekins which you have just buttered.
3. Scoop out the centre of each mousse using a small spoon to make a little "shell," and fill each with chocolate sauce. Freeze for 30 minutes. Then, using the remaining chocolate mousse, cover the surface of the ramekins and put back into the freezer.

Bitter Chocolate Sorbet

1. Melt the bitter chocolate in a bain-marie. Bring the water and sugar to a boil, and pour over the melted chocolate while stirring the mixture with a whisk. Pour into an ice-cream maker.

Coffee Sauce

1. Dissolve the instant coffee in a little hot water, add the cream and then the icing sugar. Mix well.

Assembly

1. Remove the chocolate "gourmandises" from the freezer and bake them at 200° C for 14 minutes.
2. Sprinkle serving plates with the icing sugar and cocoa, and then carefully unmould the warm gourmandises onto the plates and surround them with the coffee sauce. The interior of the gourmandises should be soft and creamy. Serve the bitter chocolate sorbet separately.