Melt the couverture coins and butter together and set aside. Combine the yolks and the first amount of sugar together in the bowl of a stand mixer and whip until it forms ribbons. In a clean bowl, make a meringue with the egg whites and the second amount of sugar. Fold the meringue into the yolk mixture followed by the melted chocolate mixture. Spread the batter onto a sheet pan that is lined with a Silikomart Silkmat (591030). Bake at 360ºF/182ºC for 8 to 12 minutes or until just set. Cut out 4in/10.2cm circles.
Melt the couverture coins and set aside. In a bowl set over simmering water, whisk together the egg yolks, eggs and sugar. Continue to whip until thick and has reached 158ºF/70ºC. Place the mixture in a stand mixer fitted with a whisk and whip until cool. Fold the melted chocolate into the egg mixture followed by the whipped cream. Place in refrigerator until assembly.
Bloom the gelatin in ice water and set aside. In a sauce pot, bring the milk and cream to a boil. Add in the ground coffee. In a separate bowl, whisk together the sugar and the egg yolks and temper with the hot dairy. Return the mixture to the pot and continue to cook until it reaches 170ºF/76ºC while continuously stirring. Strain over the chocolate coins and stir to emulsify. Strain the bloomed gelatin and whisk in while the mixture is still warm. Place plastic wrap directly on the surface of the cremeux and allow to set in the refrigerator.
Pipe the 54% Chocolate Mousse on to the 54% Flourless Chocolate Cake rounds and place on to a desired plate. Paint a brushstroke of the warmed chocolate sauce on to the plate. Pipe some 54% Chocolate Cremeux decoratively on the plate. Garnish with desired chocolate decor.
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