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DIRECTIONS

Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper.
In a mixer with paddle attachment, mix the first 5 ingredients on low speed. Add the butter in 2 parts. Continue mixing at low speed until a mass forms (this will take 2 - 3 minutes).
Roll dough on lightly floured board to 1/4" (.63 cm) thickness and cut 3" x 3" (7.6 x 7.6 cm) squares. Place the squares on a prepared sheet pan and bake for 12 - 14 minutes. Cool and reserve.
In a mixer with whisk attachment, whip the egg yolks and coffee extract to the ribbon stage.
In a saucepan, cook sugar and water to 240°F (117°C) on a candy thermometer and add in a steady stream to the yolks. Continue whipping at high speed until almost cool. Add the melted chocolate and the butter.
Whip cream until soft peaks form and fold into the chocolate-coffee mixture. Refrigerate.
Place milk chocolate in small parchment cone. Pipe thin lines of chocolate in interior of each mold. (See illustrations below.) Allow to set. Pour bittersweet chocolate into each mold, turning the molds to coat the interiors completely and evenly. Turn the molds upright to allow the excess chocolate to drip out. Allow to set completely at room temperature.
Fill each mold with coffee mousse and cover with more of the tempered bittersweet chocolate. Refrigerate for 15 minutes.
Place a chocolate shortbread square on a dessert plate. Unmold a pyramid and place at an angle on the chocolate shortbread square. Place a caramel stencil on top of the pyramid. Sprinkle plate with cocoa powder. Garnish plate with coffee crème anglaise and chocolate sauce.