Ingredients
- 1/3 cup cold whipping cream
- 1/2 cup boiling water
- 1 tablespoon espresso powder
- 1 pint chocolate gelato or ice cream
Preparation
Baking Directions:
In a medium bowl, beat the cream with an electric mixer until soft peaks form.
Cover and refrigerate the whipped cream until ready to use.
(The whipped cream can be made 4 hours ahead.
Keep refrigerated.)
In a one-cup glass measuring cup, whisk the boiling water and espresso powder until the powder is dissolved.
Scoop the gelato or ice cream into 4 dessert bowls or glasses.
Pour 2 tablespoons of hot espresso over each, top with the whipped cream and serve immediately.
