1. Mix the egg yolk with the sugar.
2. Heat with water while whipping with a whisk.
3. Until the color becomes whitish and the volume becomes larger.
4. Beat the cream until it foams.
5. Heat the cream cheese over water to soften it.
6. Adding rum, its main function is to remove the fishy smell of raw egg yolk.
7. Beat with a whisk until smooth.
8. Add the egg yolk batter and whipped cream to the cream cheese.
9. Mix well to form a cheese paste.
10. Pour a portion of the cheese paste into the wine glass, immediately put it in the freezer compartment of the refrigerator, and it will solidify in a few minutes.
11. Put the instant coffee, whipped cream and butter in a bowl and heat until it boils.
12. Remove from the heat and add the chopped dark chocolate.
13. Stir quickly until the dark chocolate is completely dissolved and becomes a chocolate paste. Cool to about 40 degrees for use.
14. After the cheese batter has solidified, take out the wine glass, pour a part of the chocolate batter, and freeze it in the refrigerator until solidified.
15. Pour another layer of cheese paste.
16. Finally, sift a layer of cocoa powder on the surface and put it in the refrigerator.
