White Chocolate and Coffee Cup

In a saucepan, add the flour and gradually pour in the milk to prevent lumps from forming. Add the sugar.

Cook over low heat, stirring constantly.

When it begins to boil, remove from heat and add the white chocolate, chopped into pieces. Stir until all the ingredients are fully incorporated.

Return the mixture to very low heat and add the hot coffee, stirring until you achieve a smooth, homogeneous mixture. Remove from heat and allow the mixture to cool slightly.

In a bowl, whip the heavy cream with the powdered sugar until it reaches stiff peaks (chantilly consistency).

Divide the white chocolate and coffee cream into tall glasses, filling them halfway. Top the remaining space in the glasses with whipped cream.

Refrigerate for two hours.