Season the vanilla sauce with the mocha extract and the whiskey and carefully fold the whipped cream into the mixture. Heat the ingredients for the cocoa sorbet and allow to cool. (The cocoa sorbet can also be replaced by 500 g of chocolate ice cream): Fill the cooled demitasse cups a quarter full with the cocoa sorbet, shape a physalis in the center of each and pour on the vanilla cream.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.
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