For the Ganache Cream
Whisk the two egg yolks with the sugar until they are pale and creamy.
Bring the cream to the boil.
Add the whisked yolks and cook up to a temperature of 194.00℉.
Add the coffee and stir well.
Pour the mixture over the finely chopped chocolate.
Stir until the chocolate is completely melted.
Cool in the refrigerator.