|¾ cup||Expresso-coffee powder|
|1||Square unsweetened chocolate chopped|
|1 cup||Heavy cream|
|Ground cinnamon (optional)|
In a 4-qt saucepan, over high heat, heat water, instant expresso, chocolate, and 3 T sugar, stirring often, until chocolate melts and mixture boils. Add milk; cook over medium heat, stirring often, until tiny bubbles form around edge of pan and mixture is hot.
Meanwhile, in small bowl, beat heavy cream, vanilla, and 1 T sugar until soft peaks form. To serve, with wire whisk, *beat hot expresso mixture until foamy; pour into cups. Top each cup with a dollop of whipped cream. If you like, sprinkle with cinnamon. * Hot expresso mixture may be put in blender and whipped until slightly foamy, if desired. Source: The New Good Housekeeping Cookbook 1986 Submitted By JOEY MILLS On 11-06-94
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