Break 150g milk chocolate into small pieces, put into a basin over a pan of simmering water and melt. Dissolve a heaped tsp of instant coffee
in a couple of Tbs boiling water and stir this into the melted chocolate. Whip 300ml double cream until stiff peaks are formed, then stir
in the cooled melted chocolate. Spoon into glass dishes and chill for a couple of hours. Grate 50g milk chocolate and sprinkle over the top to serve.