Ingredients

• 450 g fresh cream
• 150 g dark chocolate 75%
• 40 g sugar
• 6 yolks
• coffee beans

Chop the chocolate and collect it in a bowl.
Prepare an English cream: heat 150 g of cream with the coffee beans. When it boils, pour it, filtering it on the egg yolks beaten with sugar. Return the mixture to the heat and cook until it reaches 82 ° C or a creamy consistency that barely veils the spoon.
Pour the hot cream on the chopped chocolate and mix until melted, obtaining a shiny mixture.
Mounted cream 300 g of cream and add it to the egg and chocolate mixture, stirring gently.
Pour the mousse in the cups and put it in the fridge for at least 2 hours.

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