|Heavy cream||1 Cup (16 tbs), divided|
|Powdered sugar||1 Teaspoon|
|Bittersweet chocolate/Semisweet chocolate||3 Ounce (1 Bar)|
|Strong brewed coffee||3 Cup (48 tbs) (Use Fresh And Hot)|
|Creme de cacao/Irish cream||1⁄4 Cup (4 tbs)|
Chill bowl, beaters and cream before whipping.
Place 2/3 cup cream and sugar in chilled bowl.
Beat with electric mixer at high speed until soft peaks form.
Do not overbeat.
Cover and refrigerate up to 8 hours.
If mixture has separated slightly after refrigeration, whisk lightly with wire whisk.
To make chocolate shavings for garnish, make short, quick strokes across chocolate with vegetable peeler; set aside.
Break remaining chocolate into pieces.
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.
Add hot coffee to chocolate mixture.
Heat on low heat just until bubbles form around edge of pan and coffee is heated through, stirring frequently.
Remove from heat; stir in creme de cacao.
Pour into 4 warmed mugs.
Top with whipped cream.
Garnish with chocolate shavings.