Procedures

1. 1

   Place the hot espresso in a medium bowl and sweeten with sugar to taste. Whisk in the cocoa powder until smooth. Add the half-and-half or milk, combine well, and refrigerate until cool, about 1 hour.

2. 2

   Place one-fourth of the espresso mixture and one-fourth of the ice in a blender and blend until smooth and thick, adding more ice if necessary. Remove to a bowl and place in the freezer to keep cool. Repeat in batches with the remaining mixture, and add to the mixture in the bowl.

3. 3

   Place the heavy cream, 2 tablespoons of sugar, and vanilla extract in a medium bowl and beat to soft peaks with a hand-held mixer.

4. 4

   Spoon espresso-chocolate mixture into 8 glass Irish coffee mugs and top with whipped cream and shaved chocolate. Serve with spoons and straws.