Milk is boiled with sugar and crushed hazelnuts. Yolks are broken wire by pouring a little water. Add starch and mix well. Warm milk mixture is filtered and poured in the egg yolks. Pour cocoa and instant coffee, stirring. The mixture is returned to the heat and stir constantly over medium heat until thickened. The cream is stirred in the mixer and mixed with the finished cocoa cream to obtain a homogeneous mixture. In a suitable glass pour the cream, pour chocolate topping and pour over the cream. The dessert is decorated with cut two chocolate candy with mint leaves.