A bean recipe for every taste:
Heat coffee beans with the cream and simmer gently over low heat for four to five min. Remove from heat. Stand for twenty min, then pour through a sieve.
Pour the liquid back into the frying pan cleaned in the meantime and heat repeatedly. Once the liquid is warm, remove from the kitchen stove and add the chocolate broken into pieces. Stir with a whisk until the chocolate is dissolved. Later, stir in the liqueur.
Pour the liquid into espresso cups or shot glasses and chill. If you like, you can bring fruit salad to the table.
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