Chocolate small cups with coffee cream

INGREDIENTS

Dark chocolate chips; 30g (6 tbsp) instant coffee; 80g (6 tbsp) sugar; 90ml (6 tbsp) hot water; Cocoa powder for dusting.

METHOD

1. Slowly melt dark chocolate chips over the bain-marie. Pour into a cup.
2. Pour chocolate on the frozen ladle to cover it (make sure that the chocolate is not too hot). Immediately, carefully dip the chocolate-covered ladle into iced water.
3. When the chocolate has set, carefully remove the chocolate ‘cup’ from the ladle itself (you can fix any cracks with more chocolate later if needed).
4. Repeat the same process while making a small saucer using a small tart baking pan or any flat steel dish.
5. For the mousse, whip coffee with sugar and water until creamy and pale.
6. Fill each cup with the coffee mousse, place it on top of the saucer, and dust with cocoa powder before serving.