- Melt the chocolate using a double boiler, then spread it along the walls of 3 cups, approximately 300 ml each, by coating them. I use disposable coffee cups for this purpose. Pour any excess chocolate back into the container. Place the cups in the refrigerator until the chocolate solidifies. Then, fill the cups again with the remaining chocolate, ensuring even distribution on the walls. Let it solidify once more.
- For the filling, whip the heavy cream with powdered sugar until thick, then add the cream cheese and mix well.
- Brew strong coffee. Remove the cups from the cardboard by cutting out the bottom and peeling off the cardboard walls. Begin layering the cups with a spoonful of cream, followed by coffee-soaked pieces of cookies or ladyfingers, then cream again, and continue this layering process until the cups are filled. Garnish the finished cups with cocoa powder and berries, and serve chilled.
Tip: Instead of tempering the chocolate, I add a bit of grated cocoa to regular dark chocolate while melting it for a hint of extra flavor.