Triple Chocolate Maple Passion

Stuart Ross, Bull Dog Coffee, Toronto, Canada

• Ready In: 10 mins
• Serves: 1

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

Directions

1. 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.
2. Cover tightly with plastic wrap and reserve in refrigerator.
3. Drizzle the chocolate syrup down the inside of a demitasse cup.
4. Add the espresso shot, then lightly dust the top of the espresso with the chili powder.
5. Spoon the maple syrup-infused whipped cream on top and garnish with shaved Mexican chocolate.