Ingredients
4 ounces semisweet chocolate, chopped1 cup heavy whipping cream1/3 cup sugar1/2 teaspoon ground cinnamon2 tablespoons hazelnut liqueur4-1/2 cups hot brewed coffeeSweetened whipped cream, optional
Preparation
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur.
Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.
