Chocolate baskets: quick and easy recipe!

INGREDIENTS
For the baskets:
300g of dark chocolate

For the cream:
10g (2 tbsp) of instant coffee
45ml (3 tbsp) + 260ml (1 cup) of whipping cream
8g (2 tsp) of vanilla extract
40g (1/4 cup) of powdered sugar

METHOD
1. Melt the chocolate into the bain-marie.
2. Arrange the muffin molds on the tray covered with parchment paper and pour the melted chocolate into each basket. Transfer to the freezer for 30 minutes.
3. In a saucepan add the instant coffee and whipping cream and cook for a few minutes.
4. Transfer the coffee cream to the small bowl, add the vanilla extract and mix all together. Transfer to the freezer for 4 minutes.
5. In a bowl add the whipping cream and powdered sugar and mix with the electric mixer until firm. Add the prepared coffee and continue mixing until stiff.
6. Remove the molds from the chocolate baskets and fill in each basket with the prepared coffee cream.
7. Sprinkle the coffee baskets with the chocolate and serve.
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