Ingredients
1/3 cup cold whipping cream
1/2 cup boiling water
1 tablespoon espresso powder
1 pint chocolate gelato or ice cream

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

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.