Coffee and Chocolate Dessert

Start by placing the sheet of unflavored gelatin into the hot coffee and beat everything very well until the gelatin dissolves.

Add the unsweetened natural yogurt and beat again until smooth and well-combined.

Then transfer this cream to 2 glasses, dividing it equally. 

Place them in the refrigerator and let them chill for at least 2 hours.

In a large skillet over medium to low heat, add the condensed milk, the butter, the instant coffee and stir everything very well until it thickens slightly and comes off the bottom of the skillet.

Turn off the heat, add the heavy cream and stir once more until smooth and well-combined.

Next, place this mixture into the glasses with the dessert. 

Place them back in the refrigerator and let them chill for another 30 minutes.

In a small bowl, add the semi-sweet chocolate. 

Place it in the microwave on high power and heat it in 30-second intervals, always stirring between each break until it is completely melted.

Add the heavy cream and mix very well until combined.

Finally, add the ganache we prepared to the glasses with the dessert. 

Place them back in the refrigerator and let them chill for at least 1 hour.

After this time has passed, to finish, sprinkle cocoa powder over everything.

Serve.