Line and butter a 13 x 9 inch pan or jelly roll pan. Use non-stick baking/parchment paper.

Melt chocolate (use the link for instructions if you are new to this, it can be tricky) in a bowl over a double boiler and stir in the coffee. Set aside to cool.

whisk egg yolk

In a separate bowl, whisk egg whites to stiff peaks in a separate bowl, add a little to chocolate mixture then fold in the rest.

Pour mixture into prepared baking pan/sheet and spread to an even level. Bake for 20 minutes, remove from oven, and cover with a dish towel and leave to cool for several hours.

Whip cream until stiff peaks form and add macadamia nut puree and crushed Thin Mints.

Dust a large sheet of parchment paper with confectioner's sugar. Turn the roulade out onto paper. Spread whipped cream/macadamia nut/Thin Mint mixture onto roulade and begin to roll using parchment paper for leverage, keeping it tight. When complete, refrigerate until ready to serve. Cut into slices.