Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  Place chocolate and coffee in a heatproof bowl set over a saucepan of simmering water (don't let the bowl touch the water) and stir until melted and smooth. Remove from heat. In a separate bowl combine the custard and thickened cream, then stir in the chocolate mixture.

• 3.
  Churn in an ice cream machine according to manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze for 2-3 hours until frozen at the edges. Remove from the freezer and beat with electric beaters, then refreeze. Repeat process two or three times.) Freeze for at least 2 hours.
• 4.
  Just before serving, make the white chocolate sauce. Place the chocolate and cream in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Keep warm.
• 5.
  Place the meringues on 4 serving plates, then top each with a scoop of the chocolate ice cream. Dust with cocoa powder and drizzle with the warm white chocolate sauce to serve.