6 to 8 servings
1 cup (6 ounces) semisweet chocolate chips
1 pint (2 cups) heavy cream
1/8 teaspoon instant coffee granules
1 teaspoon warm water
1. In a small saucepan, melt the chocolate over low heat until smooth, stirring constantly. Set aside until slightly cooled.
2. Place heavy cream in a large bowl and beat with an electric beater until soft peaks form. Gently fold in the chocolate.
3. In a cup, dissolve the instant coffee in the water then gently fold into the chocolate mixture. Cover and refrigerate until ready to serve.
Recipe courtesy of Mr. Food and Cafe de Ville. Adapted from Café de Ville NOTE: For an extra-special way to serve this, spoon into individual serving cups and top with some additional whipped cream. Place the cups on plates and garnish with your favorite raspberry sauce.
