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.