Method:

1). In a small bowl, whisk 2 tablespoons of caster sugar and the egg yolks until creamy.
2). In a separate large bowl, whisk the egg whites until stiff glossy peaks form. Set aside.
3). In a heavy-bottomed pot, over low heat, gently melt all the chocolate.
4). Once melted, remove from heat temporarily, add the whisked egg yolk mixture into the chocolate. Stir to combine.
5). Working quickly, put the pot back on low heat and add 60ml of the Irish cream liqueur, the black coffee and double thick cream. Whisk - over low heat - until the mixture is thick enough to coat the back of a spoon (5-10 minutes). Take care not to boil.
4). Remove from heat and allow the chocolate mixture to cool for 5 minutes. (The chocolate mixture should be warm enough to remove the raw egg white smell when combined; but not so hot as to destroy the fluffy texture of the whipped egg whites). Fold the chocolate mixture into the egg whites.
5). Once combined, spoon mixture equally into six glasses or ramekins. Place in the back of the fridge to set for four hours.
6). To make the chantilly cream: after four hours whip the cream, 2 tablespoons of caster sugar and 2 tablespoons of instant coffee powder together in a large bowl. Add the remaining 15ml of Irish cream liqueur when the cream is at soft peak stage. Whip until stiff peaks form.
7). Add a large spoonful of chantilly cream into each glass. Place back into the fridge to chill for 30 minutes to an hour.
8). Top with fresh berries and sliced nectarines before serving.