Cut the chocolate into pieces.
Place in a bowl and melt in a bain-marie.
Mix the egg yolks with the sugar.
Put the double cream into a pan and bring to the boil.
Soften the gelatine in cold water.
Add the unbeaten yolks to the heated cream and cook up to 90°C (194°F) until the cream is velvety. Do not boil.
Then add the squeezed gelatine, Borghetti coffee liqueur and coffee.
Mix well and allow to cool without thickening.
Then add in the whipped cream, mixing well.
Return to the fridge for at least 4h before using.
Use a scoop to form little balls and put them in the biscuit cone.
Serve with a coffee cream/the white chocolate and decorate with fruits of the forest.
We recommend preparing this recipe with espresso coffee.