Chocolate-hazelnut coffee (Brunch)

 

For 4 cups

• 60 ml cream 35%
• 30 ml semi-sweet chocolate chips
• 1 lemon wedge
• 60 ml sugar
• 125 ml hazelnut liqueur (Frangelico type)
• 1 liter filter coffee
• Dark or milk chocolate shavings (finishing)

1. In a bowl, whip the cream vigorously until soft peaks form.
2. In a small bowl, melt the chocolate in the microwave in 15-second bursts; the chocolate should be melted, but not hot.
3. Pour the chocolate into the whipped cream, beating vigorously with an electric mixer until stiff peaks form; set aside in the refrigerator.
4. Rub the rim of a cup with the lemon wedge; pour the sugar into a small plate, then turn the cup on the plate to coat the rim with sugar and repeat for three more cups.
5. Pour 30 ml of hazelnut liqueur into each cup, then fill with coffee; top with chocolate whipped cream, then chocolate shavings and serve.

BON APPÉTIT