120g of dark or medium-dark chocolate
1/3 cup of sugar
1/4 cup of strong coffee
2 tablespoons of flavorless gelatin
Plus 1/2 cup of strong coffee
1 cup of milk
4 egg yolks
Plus 1/3 cup of sugar
2 cups of whipped cream mixed with 1/2 cup of sugar
2 tablespoons of vanilla extract or 1 tablespoon of rum
120g of dark or medium-dark chocolate
1/3 cup of sugar
1/4 cup of strong coffee
2 tablespoons of flavorless gelatin
Plus 1/2 cup of strong coffee
1 cup of milk
4 egg yolks
Plus 1/3 cup of sugar
2 cups of whipped cream mixed with 1/2 cup of sugar
2 tablespoons of vanilla extract or 1 tablespoon of rum
Melt the chocolate with 1/3 cup of sugar and 1/4 cup of strong coffee over low heat, stirring constantly, until smooth
Soak the gelatin in 1/2 cup of cold strong coffee, then dissolve it in a warm water bath
Combine the gelatin mixture with the melted chocolate and stir well
Pour into a large bowl
Heat the milk to the boiling point, then remove from heat and slowly whisk in the egg yolks that have been beaten with 1/3 cup of sugar
Place the mixture over low heat and cook, stirring constantly, until thickened
Mix in the chocolate cream and refrigerate, stirring occasionally, until chilled
Beat the whipped cream, add 1/2 cup of sugar, and flavor with vanilla extract or rum
Combine this mixture with the cooled coffee mixture and pour into a prepared mold
Refrigerate for several hours or until firm
Dust with chocolate shavings or to taste, serves 6
