1/2 oz (1 tablespoon) Kahlúa or other coffee-flavored liqueur
2 oz finely chopped bittersweet chocolate (not unsweetened)
6 tablespoons heavy cream
1 teaspoon sugar
Steps:
Heat coffee, bourbon, Kahlúa, chocolate, and 2 tablespoons cream in a 1- to 1 1/2-quart heavy saucepan over low heat, whisking constantly, until chocolate is melted, about 1 to 2 minutes. (Do not let boil.)
Whisk remaining 1/4 cup cream with sugar until it holds soft peaks.
Divide coffee mixture between 2 large mugs, then top with whipped cream.
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