- 1/2 cup whipping cream
- 1/2 cup chopped semisweet chocolate
- 2 1/2 tablespoons sugar, divided, plus more to taste
- 1 cup hot brewed espresso
- 1 teaspoon unsweetened cocoa powder (optional)
- calories 235
- caloriesfromfat 65 %
- protein 1.5 g
- fat 17.3 g
- satfat 11 g
- carbohydrate 22 g
- fiber 1.2 g
- sodium 15 mg
- cholesterol 41 mg
How to Make It
Place cream in a bowl and chill until very cold, about 15 minutes. Fill 4 heatproof glasses (6 to 8 oz. each) 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 1 tbsp. sugar. Stir over medium-low heat until mixture thickens slightly and coats spoon in a thin layer, 3 to 5 minutes. Cover and keep hot.
Whip cream with 1 tbsp. sugar until thick, but before peaks form (cream should still be pourable). Mix remaining 1/2 tbsp. sugar with hot espresso.
Drain water from glasses. Pour one-quarter of hot chocolate into a glass. Hold a spoon, concave side down, at about a 45° angle so tip of spoon touches inside of glass, slightly above chocolate. Very slowly, pour one-quarter of espresso over back of spoon. Repeat for each glass. Spoon thick cream onto espresso, dividing evenly between glasses. Sift a bit of cocoa over cream if you like. Serve immediately.
Note: Nutritional analysis is per serving.