Ingredients
1/2 cup milk
1 cup heavy cream
1/4 cup whole coffee beans
2 ounces semisweet chocolate (61% Valrhona), chopped
2 tablespoons Kahlua
1 teaspoon confectioner’s sugar
1 tablespoon dark chocolate-covered coffee beans, chopped
Preparation
In a saucepan over medium heat, combine milk, 1/2 cup cream, and whole coffee beans. Bring to a simmer, turn off heat, cover, and steep beans for 1 hour. Strain liquid and return to saucepan; discard beans. Bring the milk-and-cream mixture back to a simmer, add chocolate, and whisk until incorporated. Remove from heat; whisk in Kahlua. Whip remaining 1/2 cup cream and the confectioners’ sugar until soft peaks form. Divide the hot chocolate between 2 cups and garnish each portion with a dollop of whipped cream and a sprinkling of chopped chocolate-covered coffee beans.
