1. In a saucepan, combine the sugar, cornstarch, and instant coffee with the milk.
2. Cook over medium heat, stirring constantly, until boiling. Continue cooking for 1 minute, stirring occasionally.
3. Remove from heat and stir in the butter.
4. Let cool to room temperature, then refrigerate for 2 hours. Chocolate coating:
5. Heat the cream until boiling.
6. Melt the chocolate by adding it to the hot cream. Mix well and let stand for 1 minute.
7. Add the chopped peanuts and mix gently.
8. Refrigerate for 1 hour before serving.
Enjoy this delicious dessert with notes of coffee and chocolate!
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