Melt the chocolate with the cocoa butter and then shape into 4 tea cups with saucers.
Melt the chocolate and add sugar, cocoa, coffee, liqueur, and Grappa. Churn in an ice-cream maker.
1. Beat the yolks with 1 ½ oz of sugar and the coffee.
2. Melt the remaining 4 oz of sugar with a little water until it makes strands.
3. Add the yolks, mixing vigorously, then add the melted chocolate and the liqueur.
4. Let it cool down and then add the cream, whipped.
Put the ice cream in the cups and spray each one with more Grappa. Top with the mousse.