Making the coffee:
In a cup or small bowl, dissolve the instant coffee in the amount of hot water indicated in the recipe. Stir well until the coffee is completely dissolved. Let it cool slightly.
Whipping the cream:
In a large bowl, pour the fresh cream and start whipping it with an electric mixer or a whisk until it begins to thicken slightly.
Add the powdered sugar and continue whipping until you get soft peaks.
Adding the flavorings:
Add the bitter cocoa powder and the prepared instant coffee to the whipped cream. Mix gently with a spatula until the ingredients are well incorporated and the cream has taken on a uniform color.
ONE POT MEXICAN RICE CASSEROLE
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