2 oz. finely chopped bittersweet chocolate (not unsweetened)
6 tbsp. heavy cream
1 tsp. sugar
Heat coffee, bourbon, Kahlua, chocolate and 2 tbsp. of cream in a 2 quart heavy saucepan over low heat, whisking constantly, until chocolate is melted (about 2 minutes). Do not let boil.
Whisk remaining 1/4 cup cream with sugar until it holds soft peaks.
Divide mixture into coffee mugs and top with whipped cream.
“i like licking the coffee rings left on the end table, even though I’m not suppose to!” – amore
