- 3/4 cup chilled whipping cream
- 6 tablespoons sugar
- 6 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/2 cup water
- 3 1/2 cups whole milk
- 12 tablespoons Kahlúa or other coffee liqueur
- 12 tablespoons Frangelico (hazelnut liqueur)
- Grated semisweet chocolate
- Beat cream in medium bowl until peaks form. (Whipped cream can be made 4 hours ahead; cover and refrigerate.)
- Whisk sugar, cocoa powder, and 1/8 teaspoon salt in heavy medium saucepan to blend. Gradually add 1/2 cup water, whisking until mixture is smooth. Bring mixture to simmer over medium-low heat, whisking constantly. Simmer 1 minute. Gradually whisk in milk and return to simmer. Divide hot chocolate among 6 mugs. Stir 2 tablespoons of each liqueur into each mug. Top each with dollop of whipped cream, then sprinkle with grated chocolate. /epi-preparation>