12 gingernut biscuits
½ cup toasted, skinned hazelnuts or walnuts
½ cup caster sugar
2/3 cup sour cream
400 grams cream cheese, at room temperature
2 tablespoons coffee liqueur (I used Quick Brown Fox)
2 tablespoons instant espresso
150 grams dark chocolate, chopped
18 chocolate-coated coffee beans
Put the gingernuts in a small food processor and whizz to form crumbs, add the hazelnuts or walnuts and pulse to break up and combine with the crumbs. Store in an airtight container for up to a week.
In a clean food processor whizz the sugar with the sour cream and cream cheese until smooth. Mix the coffee liqueur and espresso granules together until dissolved. Add to the cream cheese mixture and pulse to combine. Put the chopped chocolate in a microwave-safe bowl and microwave on medium in 20-second bursts until melted. Add to the mousse mixture and pulse to combine. Refrigerate the mixture for at least 2 hours and up to overnight.
To serve: Divide three-quarters of the crumb mixture among 6 serving bowls or glasses and top each with a scoop of espresso choc mousse. Serve with a sprinkling of the remaining crumb and the chocolate coffee beans.