|Heavy cream||1 Cup (16 tbs), divided|
|Powdered sugar||1 Teaspoon|
|Bittersweet chocolate/Semisweet chocolate||3 Ounce|
|Hot brewed coffee||3 Cup (48 tbs)|
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. Cover and refrigerate up to 8 hours. If mixture has separated slightly after refrigeration, whisk lightly with wire whisk before using.
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.
Place remaining 1/3 cup cream in 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 over low heat just until bubbles form around edge of pan and coffee is heated through, stirring often. Remove from heat. Pour into 4 warmed mugs. Top with whipped cream. Garnish with chocolate shavings.