Ingredients
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1/2 cup strong coffee (Xula Mexican Coffee)
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1 cup heavy cream
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100 g dark chocolate
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2 tbsp sugar
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Cocoa powder (optional, for garnish)
Instructions
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Heat the coffee and melt the dark chocolate into it, stirring until smooth.
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Let the mixture cool slightly.
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In another bowl, whip the cream with sugar until soft peaks form.
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Gently fold the chocolate-coffee mixture into the whipped cream.
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Spoon into small cups and refrigerate for at least 2 hours.
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Dust with cocoa powder before serving.