Ingredients
Half cup whipping cream
Half cup chopped the semi-sweet chocolate
Two and a half tablespoons sugar
One cup hot brewed espresso
One teaspoon unsweetened cocoa powder (optional)
Half cup chopped the semi-sweet chocolate
Two and a half tablespoons sugar
One cup hot brewed espresso
One teaspoon unsweetened cocoa powder (optional)
How to prepare
Place cream in a bowl and chill until very cold. Fill four heatproof glasses with boiling water.
In a small saucepan over high heat, bring 3/4 cup water to a boil. Reduce heat to low and whisk in chopped chocolate until smoothly blended. Add one tbsp sugar. Stir over medium-low heat until mixture thickens slightly and coats spoon in a thin layer, three to five minutes. Cover and keep hot.
Whip cream with one tbsp sugar until thick, but before peaks form (cream should still be pourable). Mix remaining half tbsp sugar with hot espresso.
Drain water from glasses. Pour one-quarter of hot chocolate in a glass. Hold a spoon, concave side down, at about a 45-degree angle so that the tip of spoon touches inside of the glass, slightly above chocolate. Slowly pour one-quarter of espresso over the back of a spoon. Repeat for each glass. Spoon thick cream onto espresso, dividing evenly between glasses. Stir a bit of cocoa over cream if you like. Serve immediately.
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