| • | In a little saucepan on low flame, melt down semisweet chocolate.
|
| • | Let it cool for about 10 minutes.
|
| • | Take a little normal bowl and dissolve fast coffee in water.
|
| • | Combine sour cream, sugar and vanilla with it and stir until sugar is dissolved.
|
| • | Blend in melted down chocolate and spread aside in cooked crust, keep aside.
|
| • | In a little mixer bowl, beat cocoa, powdered sugar, and heavy cream until peaks form.
|
| • | Place this mixture on top of the chocolate layer.
|
| • | Garnish it with the chocolate sprinkles.
|
