Cut the chocolate into pieces.
Put it in a bowl and melt it in a bain-marie.
Mix the egg yolks with the sugar.
Pour the cream in a saucepan and bring it to a boil.
Soak the gelatine in cold water.
Combine the beaten yolks with boiled cream and cook up to 194 °F without boiling until the cream is velvety.
Pour the cream on the white chocolate, loosely stirring with a whisk.
Next, combine the drained gelatine, the coffee liqueur and the coffee.
Stir well and let it cool without setting.
Then mix the whipped cream thoroughly.
Refrigerate for at least 4 hours before enjoying.