• 2 CUPS CREAM, whipped
• 4 EGG YOLKS
• 2 TBSP INSTANT COFFEE
• 75 GRAM SUGAR
• 1 TSP VANILLA SUGAR

• 2 CUPS CREAM, whipped
• 4 EGG YOLKS
• 100 GRAM CHOCOLATE
• 75 GRAM SUGAR
• 1 TBSP CACAO

Beat the egg yolks with the sugar, the vanilla sugar and the coffee for 5 minutes. Stir in the cream. Freeze for at least 4 hours.

Beat the egg yolks with the sugar, and the cacao for 5 minutes. Melt the chocolate in the micro wave with two tablespoons cream. Allow it to cool down for one minute. Put the cream, the egg yolk mixture and the chocolate together and stir well. Freeze for at least 4 hours.

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