Whisk together the coffee, sugar and milk in a jug. Add the eggs and whisk again until well combined. Pour the mixture into a 9x13-inch shallow dish. Add 8 bread halves into the egg wash; divide the chocolate amongst the bread pieces and top each piece with remaining bread to make 8 sandwich halves. Leave to soak for 5 minutes on one side, then flip and soak for a further 5 minutes.

Preheat a large nonstick pan, skillet or griddle with a light coating of butter. When hot, cook the french toast in batches until browned on both sides, cooked through and chocolate has melted in the centre.

Meanwhile, make your coffee cream:

Combine the cream, coffee and sugar in a medium sized bowl; beat on medium - high speed until cream begins to thicken. (Continue beating to make a whipped cream, or leave as a thinner cream to suit your tastes).

To serve, drizzle french toasts with coffee cream; top with a scoop of ice cream (optional), and sprinkle with chocolate dusting powder.