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Viennese Coffee Recipe
|Heavy cream||1 Cup (16 tbs), divided|
|Powdered sugar||1 Teaspoon|
|Bittersweet chocolate/Semisweet chocolate||3 Ounce (1 Bar)|
|Strong brewed coffee||3 Cup (48 tbs) (Use Fresh And Hot)|
|Creme de cacao/Irish cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1705 Calories from Fat 1177
% Daily Value*
Total Fat 134 g206.2%
Saturated Fat 82.9 g414.7%
Trans Fat 0 g
Cholesterol 334.2 mg
Sodium 145.4 mg6.1%
Total Carbohydrates 130 g43.4%
Dietary Fiber 8.6 g34.4%
Sugars 80.2 g
Protein 25 g49.4%
Vitamin A 70.6% Vitamin C 2.4%
Calcium 25.5% Iron 25.2%
*Based on a 2000 Calorie diet
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 has separated slightly after refrigeration, whisk lightly with wire whisk.
To make chocolate shavings for garnish, make short, quick strokes across chocolate with vegetable peeler; set aside.
Break remaining chocolate into pieces.
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 hot coffee to chocolate mixture.
Heat on 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.
Pour into 4 warmed mugs.
Top with whipped cream.
Garnish with chocolate shavings.