Triple Chocolate Maple Passion

1. 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. 2

   Cover tightly with plastic wrap and reserve in refrigerator.

3. 3

   Drizzle the chocolate syrup down the inside of a demitasse cup.

4. 4

   Add the espresso shot, then lightly dust the top of the espresso with the chili powder.

5. 5

   Spoon the maple syrup-infused whipped cream on top and garnish with shaved Mexican chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.