Mince the dark chocolate. Heat 150 gr of Hoplà for whipping with sugar and put the instant coffee in. Add the minced dark chocolate at the end, stir to melt it and then let it chill.
Meringue: whisk the egg whites and save. Pour the water into a high and thin saucepan and melt the sugar in it, then to bring them to boil at 110°. When the syrup reaches the 120°, gradually pour it in the meringue while whisking. (If you do not have the sugar thermometer, pour the water and the sugar in a 17 cm casserole, then simmer. When the syrup starts to boil, continue to heat for 4 minutes). Keep on whisking until the meringue is at room temperature. In a third bowl, whip the remaining part of the of the Hoplà for whipping with sugar. Now, add the whipped Hoplà for whipping with sugar and the meringue to the chocolate and coffee ganache (pay attention, always mix bottom-up).
Pour the mixture into cups and refrigerate for 6 hours.
Decoration: Decorate with a squirt of Hoplà Aerosol Cream and minced dark chocolate.
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