Cut the chocolate into pieces.

Put it in a bowl and melt it in a water bath.

Mix the egg yolks with the sugar.

Pour the cream in a saucepan and bring it to a boil.

Soak the gelatin in cold water.

Combine the beaten yolks with boiled cream and cook up to 194 °F without boiling until the cream is velvety.

Pour the cream on the white chocolate, loosely stirring with a whisk.

Next, combine the drained gelatin, the coffee liqueur and the coffee.

Stir well and let it cool without setting.

Then mix the whipped cream thoroughly.

Refrigerate for at least 4 hours before enjoying.

Scoop up the mousse and put it in cat-tongue cones.

Serve with a coffee cream and decorate with wild berries.

We recommend using espresso coffee for this recipe.