Pre-heat oven to 180°C/160°C fan/gas mark 4 and line and grease a 4 inch x 4 inch square cake tin.

Melt the dark chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water.

Remove the melted chocolate from the heat and stir in the caster sugar, almond flour, cocoa powder and espresso powder.

Stir in the egg until completely combined.

Pour the brownie mixture into the pan and bake for 20 minutes.

Remove from the oven and leave the brownies to cool in the tin.

Place the brownies in the fridge to set for 4 hours or overnight.

Remove the chilled brownies from the fridge and cut into 1 inch cubed bites.

Place the brownie bites at the bottom of two glasses in a single layer. There may be a few more brownie bites than you need.

Whisk the espresso powder into the boiling water until dissolved.

Pour the espresso over the brownie bites, divided into the two glasses.

Place in the fridge to cool for at least half an hour.

Melt the dark chocolate in a bain marie or a glass bowl set over a saucepan of simmering water.

Remove from the heat and stir in the double cream and salt until completely combined and thickened.

Spoon the chocolate mousse over the brownie espresso bites, divided between the two glasses.

Place in the fridge to chill whilst you prepare the cream topping.

Whisk the double cream with the icing sugar and espresso powder until the cream is thick and of dropping consistency, it should not be stiff.

Spoon the cream over the chocolate mousse layer, divided between the two glasses.

Decorate the finished Chocolate Brownie Espresso Trifles with chocolate shavings and more espresso powder.