Summary

Ingredients

• 170 g dark chocolate
• 5 g butter
• Chocolate sprinkles, dark
• 3 tablespoon heavy cream
• 2 large egg (s), the yolk
• 2 teaspoons vanilla extract
• 1 teaspoon coffee powder, instant

Also:

• 2 teaspoon coffee powder, instant
• 375 ml cream
• 35 g powdered suar

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Instructions

1. Set up 4 dessert glasses and place some of the chocolate sprinkles on a small plate.
2. Chop the chocolate into small pieces, divide and briefly melt one half in the microwave with the butter. Now press the edge of the dessert glasses into the melted chocolate. Then press into the chocolate sprinkles so that they stick to the edge. Then set the glasses aside.
3. Put the rest of the melted chocolate, the rest of the chopped chocolate, cream, egg yolks, vanilla extract and coffee powder in a small saucepan. Heat over medium temperature while stirring, (do not let it boil) until the chocolate has melted. Keep stirring for a few minutes until everything has a thick consistency. Remove from heat and let cool down completely.
4. Then mix the coffee powder with 1 tablespoon of the cream in a bowl so that it is completely dissolved. Add to the rest of the cream and whip until stiff. Sweeten with powdered sugar, you can take more or less here. Then remove about 150g of the mocha cream and stir into the cooled chocolate cream. Then start filling up the dessert glasses in layers. Take more and more of the chocolate cream per glass as you would with the cream. Start with the chocolate cream, finish with a layer of mocha cream, chocolate cream and a layer of cream. Then put the glasses in the fridge for about half an hour to cool.