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  • 0.33 cup cold whipping cream

  • 0.5 cup boiling water

  • 1 tablespoon espresso coffee powder

  • 1 pint chocoate ice cream or gelato


  • 1.

    Using an electric mixer, beat the cream in a medium bowl until soft peaks form. Cover and refrigerate the whipped cream.

  • 2.

    Whisk the boiling water and espresso powder in a 1 cup glass measuring cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso. Scoop 1/2 cup of the gelato or ice cream into each of 4 dessert bowls or glasses. Pour 2 tablespoons or 1 shot of hot espresso over each. Top with the whipped cream and serve immediately.

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