Coffee Viennese

Ingredients 6 ounces semisweet chocolate, chopped roughly
1/2 cup granulated sugar
1 teaspoon grated fresh orange rind
1/3 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon
1 cup whipping cream, whipped
15 sachets Organo Gold black coffee
Directions Combine chocolate, sugar, orange rind, orange juice and cinnamon in a heavy saucepan.
Cook over low heat until smooth – stirring constantly. Remove from heat and allow to cool to lukewarm.
Fold in whipped cream. This can be covered and refrigerated for up to one week.
To serve, brew desired amount of black coffee (1 sachet equals 1 cup of coffee)
Spoon 2 tablespoons of chocolate mixture into each cup for every 6 ounces of brewed coffee and stir to blend.
Top with additional whipped cream and garnish with an orange peel curl if desired.
Makes 15 8-ounce cups of coffee.The flavors enhance each other and create the best version of both. Rather than pay those high prices, I keep this recipe on hand for an after-dinner treat or just an afternoon delight.

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