Layered Mocha

Directions

1. 1
   Place cream in a bowl and chill until very cold, about 15 minutes. Fill 4 heatproof glasses (6 to 8 oz. each) with boiling water.
2. 2
   In a small saucepan over high heat, bring 3/4 cup water to a boil. Reduce heat to low and whisk in chopped chocolate until smoothly blended.
3. 3
   Add 1 tbsp. sugar. Stir over medium-low heat until mixture thickens slightly and coats spoon in a thin layer, 3 to 5 minutes. Cover and keep hot.
4. 4
   Whip cream with 1 tbsp. sugar until thick, but before peaks form (cream should still be pourable).
5. 5
   Mix remaining 1/2 tbsp. sugar with hot espresso.
6. 6
   Drain water from glasses.
7. 7
   Pour one-quarter of hot chocolate into a glass. Hold a spoon, concave side down, at about a 45 angle so tip of spoon touches inside of glass, slightly above chocolate. Very slowly, pour one-quarter of espresso over back of spoon. Repeat for each glass. Spoon thick cream onto espresso, dividing evenly between glasses. Sift a bit of cocoa over cream if you like.
8. 8
   Serve immediately.