Triple Chocolate Maple Passion

"Stuart Ross, Bull Dog Coffee, Toronto, Canada"
 
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Ready In:
10mins
Ingredients:
6
Serves:
1
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ingredients

  • 1 cup heavy cream
  • 4 tablespoons maple syrup
  • 1 tablespoon guittard dark chocolate syrup
  • 1 ounce espresso
  • pure chili powder, a pinch
  • mexican chocolate, shaved for garnish
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directions

  • In a small mixing bowl, whip the heavy cream until slightly thickened; add the maple syrup and continue whipping until the cream begins to hold its shape as soft peaks.
  • Cover tightly with plastic wrap and reserve in refrigerator.
  • Drizzle the chocolate syrup down the inside of a demitasse cup.
  • Add the espresso shot, then lightly dust the top of the espresso with the chili powder.
  • Spoon the maple syrup-infused whipped cream on top and garnish with shaved Mexican chocolate.

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