Method

Mixing:

1. In a saucepan over low heat, simply melt the chocolate, the coconut cream, the butter and the coffee mixture. Mix well. Then whisk in egg yolks one by one and stir over low heat for 1 minute. Carefully spoon the mixture into 4 to 6 serving glasses depending on the size. Refrigerate at least 2 hours.

Presentation:

• You can top these with any fruits for decoration or leave as is. Serve with strawberries: it looks nice and also complements the flavour.