Viennese Coffee

READY IN: 8hrs 10mins
Recipe by barefootmommawv

This would be great for cold winters night.

Top Review by diner524

Delicious coffee!! I cut the recipe in half and left out the baileys as it was in the morning, otherwise, followed exactly as written. I think this would be wonderful as a dessert coffee with the added alcohol. Thanks for sharing barefootmommawv. Made for 123 tag.

Ingredients Nutrition

  • 1 cup whipping cream, divided
  • 1 teaspoon powdered sugar
  • 1 (3 ounce) semisweet chocolate
  • 3 cups freshly brewed strong hot coffee
  • 14 cup Creme de Cacao (optional) or 14 cup irish cream (optional)

Directions

  1. Chill bowl, beaters and cream before whipping. Place 2/3 cup cream and sugar in chilled bowl. Beat with electric mixer at high speed until soft peaks form. Do not overbeat. Cover and refrigerate up to 8 hours. If mixture separates slightly after refrigeration, whisk lightly with wire whisk.
  2. To form chocolate shavings for garnish, make short, quick strokes across chocolate with vegetable peeler; set aside. Break remaining chocolate into pieces.
  3. Place remaining 1/3 cup cream in heavy small saucepan. Bring to a simmer over medium-low heat. Add chocolate pieces; cover and remove from heat. Let stand 5 minutes or until chocolate is melted; stir until smooth. Add coffee to chocolate mixture. Heat over low heat just until bubbles form around edge of pan and coffee is heated through, stirring frequently. Remove from heat; stir in creme de cacao, if desired. Pour into 4 warm mugs. Top each mug with whipped cream. Garnish with chocolate shavings.

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