Sephardic-Israeli Coffee Cream

👨‍🍳 Method

To assemble

1. 1
   Make the coffee and let it cool completely.
2. 2
   Melt the chocolate with 2 tbsp of the cream in a double boiler, stirring, and let it cool slightly.

   Double boiler (bain-marie)
3. 3
   Whip the yolks with the sugar, until they are pale.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
4. 4
   Add the cold the coffee and the melted chocolate and mix until even.
5. 5
   Whip the cream to stiff peaks. Fold it into the chocolate mixture.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
6. 6
   Pour into serving glasses.
7. 7
   Refrigerate at least 4 hours, until the mousse sets.

   Refrigerator