125 ml espresso
150 g whipped cream
5 tablespoons sugar
50 grams of dark chocolate
Melt the dark chocolate, place the syringe for decoration and aluminum foil arrange several small chocolate balls. Leave to cool.Place the sugar in a small pot with salt and cook until caramelized and golden brown. Then add the espresso and cook another 3-4 minutes. Pour the mixture into a bowl and leave to cool, then add the mascarpone.
Place the whipped foam, cream and then using a spoon, carefully transfer the cream into coffee cups. Finally decorate with chocolate balls!