For the Ganache Cream
Whisk the two egg yolks with the sugar until they are pale and creamy.
Bring the cream to a boil.
Add the whisked yolks and cook up to a temperature of 90°C (200°F).
Add the coffee and stir well.
Pour the mixture over the finely chopped chocolate.
Stir until the chocolate is completely melted.
Cool in the refrigerator.