To make mascarpone coffee ice-cream, line base of an 18cm x 28cm slice pan with baking paper, extending paper 5cm over sides. Combine coffee and water in a small bowl; stir until coffee is dissolved. Beat cream and sifted icing sugar in small bowl with electric mixer until soft peaks form. Fold in the coffee mixture and mascarpone. Spread mixture into pan, smooth surface and cover with foil. Freeze about 4 hours or overnight until firm.

Add chocolate and butter to a small saucepan and stir over low heat until smooth. Transfer to a medium bowl; cool 10 minutes.

Beat eggs, yolks and caster sugar in a small bowl with electric mixer about 5 minutes or until thick and creamy. Fold egg mixture and sifted flour into dark chocolate mixture. Refrigerate 2 hours.

Preheat oven to 200°C. Grease a six-hole (¾-cup/180ml) texas muffin pan. Spoon mixture into pan holes; bake fondants for 10 minutes.

Place milk chocolate into a saucepan add cream; stir over low heat until sauce is smooth.

Using a 8.5cm round cutter, cut six rounds from ice-cream and place on serving plates. Turn puddings out of pan and place on top of ice-cream rounds. Dust with sifted icing sugar. Serve fondants immediately with chocolate sauce.