Chocolate cup with cappuccino cream

2_17155 CHOCOLATE CUP with CAPPUCCINO CREAM INGREDIENTS for 4 PEOPLE 150 g dark chocolate, 1/2 l of milk, 100 g sugar, 4 egg yolks, 2 gelatin sheets.

For the cream: 400 ml whipping cream, 100 g sugar, 2 teaspoons of instant coffee.

Melt the chopped chocolate with milk.

Beat the egg yolks with sugar until mixture is creamy.

Add the melted chocolate and Cook, in a double boiler, stirring constantly, for about 10 minutes.

Passed the gelatin sheets in cold water and add to chocolate cream; stir until it melts and filter it through a strainer.

Distribute into 6 cups low and leave it in the refrigerator for 2 hours.

Dissolve the coffee in 2/3 tablespoons of the hot cream, add the rest of the cream, very cold and mount it by adding sugar when ben stops.

With the cream filled pastry pocket, and decorated the chocolate Cup.

Sprinkle with cocoa and a few grains of coffee.