*depending on how sweet you like your coffee, (I add 1 1/2 teaspoons, but I don't take sugar in my coffee and it wasn't very sweet, I probably could add another teaspoon).
Prepare a strong coffee (espresso is best if you have it), add the desired amount of sugar to the hot coffee, then refrigerate it until very cold. (I like to make it the night before).
In a medium bowl beat the cold whipping cream until soft peaks appear. Slowly drizzle in the cold coffee while you continue beating. Beat until thickened. Cover the bowl with plastic wrap and refrigerate for about an hour. Gently stir together before serving in small glasses (a little bigger than an espresso cup), sprinkle with cocoa or chocolate flakes if desired.