Makes 4 servings
This spirited coffee drink is an ode to tiramisù. It blends espresso, almond and chocolate flavors with a dose of liqueur. Serve with Italian ladyfingers.
4 oz. semisweet chocolate chips (2/3 cup)
16 oz. freshly brewed espresso or very strong coffee, divided
8 oz. heavy whipping cream
1/2 cup powdered sugar
1 teaspoon almond extract
4 to 5 oz. Kahlúa or other coffee liqueur
1 tablespoon grated chocolate
- Melt chocolate chips with 4 oz. (1/2 cup) of the coffee in small heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove from heat; let stand until chocolate is melted and smooth.
- Meanwhile, combine cream, sugar and almond extract in medium bowl; beat at medium-high speed until soft peaks form.
- Divide chocolate mixture into 4 small coffee cups; stir in remaining coffee. Add Kahlúa and top with whipped cream. Garnish with grated chocolate or chocolate curls.