Cook the chocolate pudding the day before as directed. During the cooking process the
Stir instant coffee into the pudding until it has dissolved. That is still called
Pour chocolate pudding into a bowl and cover with cling film so that
cannot form a skin. When the pudding has cooled, place in the refrigerator overnight.
The next day, stir the pudding until creamy. Beat the whipped cream with a little sugar and the cream stiffener until stiff. Carefully place half of the whipped cream under the chocolate pudding
to lift. Now fill the mocha cream in dessert bowls. Pour the other half of the whipped cream into a cake syringe and garnish the mocha cream with it.
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