How to cook
Grate the chocolate coarsely. Boil half the water and dissolve the instant coffee and sugar in it.
Add the remaining water and the yoghurt. Stir and leave it in the freezer for 2 hours. Take it out and stir with a fork.
Add the cream and grated chocolate. Let it freeze for another 2 hours.
Leave it in the fridge 30 min. before serving so it softens a bit. Serve it formed into scoops and sprinkled with powdered cocoa.