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Viennese Coffee


Viennese Coffee

Viennese Coffee

Yield

Makes about 4 (3-1/2-cup) servings

Ingredients

1 cup whipping cream, divided
1 teaspoon powdered sugar
1 bar (3 ounces) bittersweet or semisweet chocolate
3 cups strong freshly brewed hot coffee
1/4 cup crème de cacao or Irish cream (optional)

Preparation

  1. Chill bowl, beaters and cream before whipping. Place 2/3 cup cream and sugar into chilled bowl. Beat with electric mixer at high speed until soft peaks form.
  2. Cover and refrigerate up to 8 hours. If mixture has separated slightly after refrigeration, whisk lightly with wire whisk before using.
  3. To make chocolate shavings for garnish, place waxed paper under chocolate. Holding chocolate in one hand, make short, quick strokes across chocolate with vegetable peeler; set aside. Break remaining chocolate into pieces.
  4. Place remaining 1/3 cup cream in heavy small saucepan. Bring to a simmer over medium-low heat. Add chocolate pieces; cover and remove from heat. Let stand 5 minutes or until chocolate is melted; stir until smooth.
  5. Add hot coffee to chocolate mixture. Heat over low heat just until bubbles form around edge of pan and coffee is heated through, stirring frequently. Remove from heat; stir in crème de cacao, if desired.
  6. Pour into 4 warmed mugs. Top with whipped cream. Garnish with chocolate shavings.

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