Riviera

1 1/4 oz brandy
1 1/4 oz dark creme de cacao
1/2 oz Punt e Mes red vermouth
3/4 oz Kahlua coffee liqueur
3/4 oz sweetened whipping 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.