Cut the chocolate into pieces.

Put the chocolate into a bowl, then melt it in a water bath.

Mix the egg yolks with the sugar.

Pour the cream into a saucepan and bring to a boil.

Soak the gelatine in cold water.

Combine the beaten yolks with the boiled cream and cook up to 90°C (194°F) without boiling until the cream is velvety.

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

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

Stir well and let it cool without setting.

Then mix the whipped cream thoroughly.

Refrigerate for at least 4 hours before enjoying.

Scoop the mousse into cat-tongue cones.

Serve with a coffee cream and decorate with wild berries.

We recommend using espresso coffee for this recipe.