Preheat the oven to 200°C.
Line four large and four small dariole moulds with cling film, fill with softened ice cream, and freeze until hard.
Cream butter and icing sugar together, add egg whites slowly, and fold in the flour.
Spread the mixture into circular templates on a baking tray and bake for 2–3 minutes until the edges are lightly colored.
Place warm tuile discs over egg cups to cool and set into mushroom cap shapes.
Dissolve coffee and caster sugar in a little boiling water and stir into double cream to make a sauce.
Scatter grated chocolate on plates and spoon coffee sauce into the centers.
Unmould the ice cream stalks and stand them upright in the sauce.
Dust the tuile caps with cocoa and icing sugar and place them onto the ice cream stalks to serve.