Take agar agar in a bowl, add in 4 tablespoon water and mix well. Heat this till agar agar is melted. Set this aside somewhere warm. Grease silicon mould with little oil using a paper towel and set aside.

Take dark chocolate in a bowl and melt it gently either in double boiler or in microwave. Set aside so it cools completely.

Take cream in a bowl and whisk till thick. Add in coffee powder and melted agar agar and mix gently. Pour in cooled melted chocolate and fold gently. Spoon this into the mould and smooth the top. Place the mould in freezer and let it set.

Mean while make mirror glaze. Take cream and chocolate in a sauce pan and heat gently. once the mousse is set you can un mould it on a wire rack. Pour the cooled mirror glaze on top and leave to set in fridge. Serve.

Take oil in a cup and place it in the freezer for 1 to 2 hours. You can place the oil in fridge overnight.

Take black coffee in a sauce pan. Add in agar agar powder, sugar in it and whisk well. Heat this and keep mixing so it comes to a light simmer. Once the agar agar is mixed completely. Take it off the heat. Pour this into the dropper bottle.

Remove the oil from the freezer and use the dropper bottle to drop the coffee mix into the cold oil drop by drop. The caviar will form and it will harden and settle at the bottom of the cup. Once it is done, strain the mixture. Rinse once in cold water to remove excess oil. Your coffee caviar is done. Store at room temp for few hours. You can keep in fridge until serving.

The remaining coffee caviar mix can be poured in a small tray and set in fridge. Once it is set, you can cut into cubes and serve.

Take all ingredients in a sauce pan, mix well. Now heat this and keep whisking till it thickens. Spoon this into a bowl. Set aside so it cool.

Take sugar, cocoa and salt in a mixer jar. Powder till it is fine. Add in melted butter and blend once till crumbly. Chocolate sand is ready.

Take a pretty serving plate. A shallow white bowl is perfect for this desert.

Spoon chocolate sand in the base.

Place the chocolate dome on top of the sand carefully using a small offset spatula.

Spoon some caviar on the side.

Take strawberry gel in the piping bag and pipe small dollops all around the mousse.

Scatter some coffee jelly.

Decorate it with some basil leaves.

Serve immediately.