Preheat the oven to 200°C.
Beat the eggs and the sugar together until you have a pale and fluffy mixture. Melt the chocolate and the butter in a bowl over a pan of simmering water, making sure that the water does not touch the base of the bowl. Once melted, add the flour to the chocolate and mix gently.
Mix the chocolate/flour/butter with the beaten eggs and sugar.
Line small stainless steel serving rings with baking parchment. Pour in the chocolate fondant mixture until each mould is 3/4 full. Place in the oven and cook for 6 minutes at 200°C.
Place the sugar in a frying pan and melt without stirring until you have a golden caramel. Stir in the butter then add the cream a little at a time. Pour the caramel into a bowl or jug and chill.
In a bowl, mix the coffee, cream and sugar together. Pour into a syphon and chill. Attach the gas canister to the syphon when ready to serve.
Preheat the oven to 180°C.
Place all the shortbread ingredients in a bowl and work together with your hands. Place the pastry between two pieces of baking parchment and roll out to a 3mm thickness. Remove the paper and transfer to the oven and bake for 15 to 20 minutes at 180°C. Cut into rounds after 12 minutes and then return to the oven to finish cooking.
Just before serving, pour your caramel in to individual verrines/serving glasses and place a chocolate fondant on top of the caramel. Serve the shortbread alongside the verrines and finish with the coffee emulsion.
«Change the flavour of the emulsion by adding your favourite alcohol.»