Chocolate velvet ice-cream with whipped cream

Sift the cocoa into a medium saucepan. Add the castor sugar, chocolate, coffee, and 125ml (½ cup) of the cream. Stir over low heat until it comes to the boil and is well blended and smooth as velvet.
Beat the egg yolks well with a whisk. Add to the hot chocolate mixture and beat in well. Cool to room temperature.
Whip the remaining cream until thick enough to hold soft peaks. Set one-third aside in the fridge to serve with the ice-cream, and fold the rest into the chocolate mixture. Spoon into individual serving bowls or glasses (or coffee cups) and freeze until firm.
To serve
Spoon a little of the reserved whipped cream onto each serving as it comes from the freezer. Garnish with silver dragees to add sparkle to the proceedings.