125 g (4 oz) plain dark chocolate (75–80% cocoa solids), broken into small pieces
2 teaspoons espresso powder
150 ml (1/4 pint) double cream
175 g (6 oz) Greek-style natural yogurt
4 chocolate-coated coffee beans, to decorate
Chill 4 x 125 ml (4 fl oz) espresso cups or ramekins while you make the filling.
Melt together the chocolate, espresso powder and 3 tablespoons of the cream in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat and stir in the remaining cream and half the yogurt.
Pour into the chilled espresso cups or ramekins. Spoon the remaining yogurt over the top and decorate with a coffee bean. Chill for 10 minutes before serving.