Add Three Chord Bourbon Cream (1 oz), Licor 43 (0.75 oz), Mozart Dark Chocolate Liqueur (0.75 oz), fresh espresso (0.5 oz), optional simple syrup (0.25 tsp), and one dash of Angostura bitters into a cocktail shaker. Fill the shaker with ice (about 4 oz).

Dry-shake (optional for texture)

If you prefer a slightly creamier, frothier texture, first shake the ingredients without ice for 8–10 seconds (dry-shake), then add ice and proceed to the next step. If not, skip this step.

Shake with ice

Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly aerated.

Double strain and serve

Remove the glass from the freezer or discard the ice water and dry the glass. Using a fine mesh strainer and the shaker's strainer, pour the cocktail into the chilled martini/coupe glass to remove any small ice chips or espresso fines.

Garnish & Finish

Dust the surface of the cocktail lightly with cocoa powder (about 1 tsp) held 3–4 inches above the glass for an even dusting.

Garnish with a chocolate shard or dark chocolate curl placed gently on the rim or floated on the surface.

Serve immediately while cold. Optionally, offer a small chocolate truffle on the side to complement the flavors.