Method
1. Grease a 24cm springform pan. Line base and side with baking paper.

2. Combine egg yolks and caster sugar in a bowl and whisk well. Sit bowl over a pan of simmering water and whisk for 2 minutes, or until mixture is thick and creamy.

3. Dissolve coffee in hot water in a cup. Whisk coffee mixture into egg yolk mixture and set aside.

4. Place chocolate in a medium bowl over same pan of simmering water and stir until chocolate is melted. Remove from heat.

5. Beat cream in a large bowl with an electric mixer until soft peaks form. Pour egg yolk mixture and hot chocolate into cream. Continue beating on medium speed with electric mixer until well combined and smooth. This may take a few minutes.

6. Pour mousse into prepared pan. Cover and refrigerate overnight or until set.

7. To serve, remove side from pan. Place cake on a plate and sprinkle with sifted cocoa. Decorate with small chocolate Easter eggs.

Hint: Truffle cake can made up to four days ahead when covered and refrigerated.