Cut the chocolate into pieces. Put it in a bowl and melt it in a bain-marie. Stir the egg yolks with the sugar. Pour the cream in a saucepan and bring it to the boil. Soak the gelatine in cold water. Combine the beaten yolks with boiled cream and cook up to 90°C without boiling until the cream is velvety. Pour the cream on the white chocolate, loosely stirring with a whisk. Then combine the drained gelatine, the coffee liqueur and the coffee. Stir well and let it cool, without setting. Then, mix the whipped cream thoroughly. Refrigerate for at least 4 hours before enjoying.

Scoop up the mousse and put it in cat-tongue cones. Serve with a coffee cream and decorate with wild berries. We recommend using espresso coffee for this recipe.