ST. PETERSBURG, Fla. — Maggie Prittie of Prittie's Chocolates wants to share her love of chocolate with the world.

It all starts with her mousse.

You can find Prittie's chocolates at The Merchant at 633 Central Avenue in St. Petersburg.

There are only four ingredients in Prittie's recipe- dark chocolate, heavy cream, espresso beans and coffee-flavored liqueur.

½ c. Espresso beans

14 oz. 36% Heavy Cream

17 oz. 72% Dark Chocolate

2 oz. or more Kahlua Coffee Liqueur 

Infuse ½ cup espresso beans with heavy cream.

Keep on medium to medium high-heat.

Keep it from coming to a full boil and then strain the beans.

Add enough Kahlua to equal 16 oz. of liquid.

(If you would like to remove the alcohol from the coffee-flavored liqueur, you can bring the liquid to a boil. Add more than you need to use, as you will lose some of the liquid while boiling.)

Heat the cream mixture to just barely boiling.

Add the cream mixture to the dark chocolate. 

Let rest for 12 to 15 minutes--- don’t touch.

Using an immersion blender, blend cream and chocolate.

Refrigerate till mixture is cool, but not solid.

Next, use your blender to whip mixture to light and fluffy.

It is ready to serve.