Cut the chocolate into small pieces.
Place the chocolate in a bowl and melt in a bain-marie.
Mix the egg yolks with the sugar.
Put the double cream into a pan and bring to the boil.
Soften the gelatin in cold water.
Add the unbeaten yolks to the heated cream and cook up to a temperature of 90°C (194°F) until the cream is velvety. Do not boil.
Add the squeezed gelatin, Borghetti coffee liqueur and coffee.
Mix well and allow to cool without thickening.
Add in the whipped cream, and mix well.
Place in the fridge for at least 4 hours before using.
Use a scoop to form little balls and put them in the biscuit cone.
Serve with coffee cream and white chocolate, and decorate with fruit.
This recipe can also be prepared with espresso coffee.