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Coffee: Layered Mocha

Source of Recipe


Sunset magazine



List of Ingredients



• ½ cup whipping cream
  
• ½ cup chopped semisweet chocolate
  
• 2½ Tbsp sugar, divided, plus more to taste
  
• 1 cup hot brewed espresso
  
• 1 tsp unsweetened cocoa powder (optional)
  






Instructions



1. Place cream in a bowl, and chill until very cold (about 15 minutes). Fill four heatproof glasses (6- to 8-ounce each) with boiling water.
   
   
2. In a small saucepan over high heat, bring ¾ cup water to a boil. Reduce heat to low and whisk in chopped chocolate until smoothly blended. Add 1 tablespoon sugar. Stir over medium-low heat until mixture thickens slightly and coats a spoon in a thin layer, 3 to 5 minutes. Cover and keep hot.
   
   
3. Whip cream with 1 tablespoon sugar until thick, but before peaks form (cream should still be pourable). Mix remaining ½ tablespoon sugar with hot espresso.
   
   
4. Drain water from glasses. Pour one-quarter of hot chocolate into a glass. Hold a spoon, concave side down, at about a 45-degree 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.
   
   
5. Spoon thick cream onto espresso, dividing evenly between glasses. Sift a bit of cocoa over cream, if you like. Serve immediately.
   
   Makes 4 servings.