Pull the espresso in an espresso machine — it extracts far more oils than a brewer.
Shake the espresso with the coffee liqueur.
Use a syringe to layer the chocolate liqueur carefully at the bottom of the glass.
Alternatively shake 2 cl whipping cream with the chocolate liqueur and drop it into the drink — that makes a layer between the coffee and the chocolate, and the chocolate liqueur does not have to be stirred up.
Drop about 1 cl of shaken whipped cream into the foam — skip this if you mixed the cream with the chocolate liqueur in the previous step.
