Espresso cream

Yield: 8 servings

Measure Ingredient
2 cups Water
9 Squares, Sweet Cooking-
Chocolate(1/2 4 oz package)
1 Cinnamon Stick (3 in. piece)
2 tablespoons Sugar
4 teaspoons Instant Espresso Coffee - - - - TOPPING - - - - -
½ cup Whipping Cream
Ground Cinnamon

FROM LOIS FLACK

CYBEREALM BBS 315-786-1120

1. Combine water, chocolate, cinnamon stick, and sugar in a medium-size saucepan. Heat slowly, stirring constantly, until chocolate melts; stir in coffee until dissolved. Discard cinnamon stick.

2. Beat cream until stiff in a small bowl; spoon into demitasses (tiny coffee cups); pour hot coffee mixture into each. Sprinkle with cinnamon. Serve hot.

Source: Family Circle Illustrated Library of Cooking Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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