FOR THE CUPSDARK CHOCOLATE200gFOR THE CREAMINSTANT COFFEE30 gSUGAR150gWATER170gHow To Make Dalgona Coffee Chocolate CupsStep 1Using a sharp knife, chop the chocolate into small pieces. Step 2Place the chocolate in a glass bowl and melt the chocolate using a double boiler (bain-marie).Step 3Carefully spoon the melted chocolate into plastic cups, ensuring it coats the entire inside.Step 4To achieve a smooth, even layer, tilt the cup and rotate it as you pour. Once coated, flip the cup upside down and tap gently to remove excess chocolate. Place the cups in the freezer for at least 30 minutes to set the chocolate.Step 5To make the coffee cream, combine instant coffee, sugar, and water in a bowl.Step 6Using an electric whisk, beat the mixture on high speed for a few minutes until it becomes thick and fluffy, resembling whipped cream with soft peaks.
Step 7Remove the chocolate cups from the freezer. Remove the plastic from the chocolate shell.Step 8Gently spoon the creamy Dalgona coffee mousse into the hardened chocolate shells.Step 9For an extra touch, sprinkle cocoa powder on top. Serve and enjoy.
