Dark chocolate mousse with coffee cream and sablé biscuits

325g of dark chocolate, 70%

141g of egg yolk

210g of egg white

250g of caster sugar

flour, for dusting

2 tsp instant coffee granules, good quality

25g of sugar

cocoa powder for dusting

430g of butter

1 tsp double cream

250g of whipping cream

50g of whole milk

espresso, 2 shots

140g of water, warm

500g of T45 flour, sifted