1/2 cup of very strong and hot coffee
1/4 cup of cold water
2 tablespoons of unsalted gelatin, without flavor
180g of dark chocolate, cut into small pieces
4 tablespoons of sugar
2 egg yolks
1 cup of crushed ice, well-filled
1 cup of heavy cream
For the Moka sauce
3 tablespoons of sugar
180g of dark chocolate, cut into small pieces
3/4 cup of very strong coffee, or 1 teaspoon dissolved in 3/4 cup of hot water
1/3 cup of milk
1/2 cup of very strong and hot coffee
1/4 cup of cold water
2 tablespoons of unsalted gelatin, without flavor
180g of dark chocolate, cut into small pieces
4 tablespoons of sugar
2 egg yolks
1 cup of crushed ice, well-filled
1 cup of heavy cream
For the Moka sauce
3 tablespoons of sugar
180g of dark chocolate, cut into small pieces
3/4 cup of very strong coffee, or 1 teaspoon dissolved in 3/4 cup of hot water
1/3 cup of milk
Blend the coffee, water, and gelatin in a blender for 20 seconds
Add the chocolate and sugar and blend for another 25 seconds
Join the egg yolks, crushed ice, and heavy cream through the smaller opening without stopping the blender, and blend for another 30 seconds, scraping the sides of the blender to ensure the mixture blends well
Pour into a 1-liter mold or individual cups and refrigerate until firm
Serve with the Moka sauce, which should be prepared as follows: Blend the chocolate and coffee in a blender for 15 seconds
Add the milk and blend for another 10 seconds
Serve hot or cold.
