1 1/4 oz of Brandy
1 1/4 oz of dark creme de cacao (or chocolate liqueur)
1/2 oz of punt e mes red vermouth (or orange-flavored vermouth)
3/4 oz of Kahlua coffee liqueur (or coffee liqueur)
3/4 oz of sweetened whipping cream (or whipped cream)
Shake brandy, creme de cacao, punt e mes and kahlua together in a shaker, and strain into a champagne flute. Float cream on top, sprinkle with grated chocolate, and serve.