Put the cornflour, salt and sugar in a bowl and mix well, making sure there are no lumps.
Bring the cream and coffee to a simmer over medium heat. Don’t let it boil.
Once the cream is simmering, add the dry ingredients, and keep simmering while whisking for a minute or two.
Strain the mixture, removing any cornflour lumps and pour into small glasses or individual bowls.
Cover with glad wrap and place in refrigerator until set.
Sweetened Whipped Cream:
Put all ingredients in bowl and whisk until stiff peaks form. Set aside.
In a double boiler, melt the chocolate, until smooth and glossy.
Using a spoon, drizzle the melted chocolate directly into the bowl of ice water.
You could also use a small piping bag to make small “squiggles” of chocolate. Remove from water and break into pieces.