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Viennese Coffee

  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.

Recipe Summary

Difficulty Level: 
Cook Time: 
20 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 316 Calories from Fat 250

% Daily Value*

Total Fat 29 g44%

Saturated Fat 17.6 g88%

Trans Fat 0 g

Cholesterol 82.2 mg27.4%

Sodium 28.7 mg1.2%

Total Carbohydrates 16 g5.4%

Dietary Fiber 1.3 g5%

Sugars 12.9 g

Protein 2 g4.7%

Vitamin A 17.6% Vitamin C 0.6%

Calcium 4.9% Iron 3.9%

*Based on a 2000 Calorie diet

Viennese Coffee Recipe