Begin by preparing the chocolate cream. Cut the 125g of cooking chocolate into small pieces and place them in a heatproof bowl.
Brew 1 dl of strong coffee and pour it over the chocolate pieces in the bowl. Stir until the chocolate has fully melted and is combined with the coffee.
Beat the 3 egg yolks and 2 tablespoons of sugar together until pale and creamy.
Gradually pour the chocolate and coffee mixture into the bowl with the egg yolk and sugar mixture while continuously whisking.
Place the bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the water, like a double boiler. Cook the mixture, stirring constantly until it thickens slightly and has a custard-like consistency. This should take around 10 minutes. If the mixture becomes too thick, you can add a little milk to thin it out.
Once the mixture has thickened, remove the bowl from heat and add a pinch of vanilla essence. Stir to combine and let it cool completely.
To assemble the dessert, start by layering the chocolate cream and La Reine crackers in individual glasses or bowls. Make sure to sprinkle a little porto wine over the crackers before adding the next layer of chocolate cream.
In a separate bowl, whip 2.5 dl of cold whipping cream until soft peaks form. Spoon the whipped cream on top of the layered chocolate and crackers. Sprinkle grated chocolate over the whipped cream for decoration.
Chill the dessert in the refrigerator for at least an hour before serving. Enjoy!