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By pschulte
Chandler, AZ
on July 22, 2011
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I made this recipe with fresh brewed Starbucks espresso and Ghirardelli Intense Dark chocolate (86% cacao. I made 1/2 the recipe, but added the full amount of sugar because my chocolate was really low in sugar. After whisking the mixture for several minutes the froth really started looking nice and the mixture thickened slightly. After 8 minutes I turned off the heat and let it sit for a couple of minutes, poured into my cup and OMG it is so decadent! I really love this recipe. What a treat!