Chocolate Irish Coffee Mousse

Serves 8/10

2 1/2 C (750 ml) heavy cream (divided)
2 tsp instant coffee
6 Ts sugar (divided)
8 o. (200 g) dark chocolate, finely chopped
6 Ts Irish Cream liquor (or 6 Ts coffee)

Combine & boil 1/4 C heavy cream,
2ts coffee powder,
3 T sugar in a small saucepan.
Add finely chopped chocolate [200g];Set aside for 1 minute;Stir until smooth.
Add liquor (or coffee); Set aside until cooled to room temperature.

Beat the remaining 2 1/4 C heavy cream until soft peaks form; Add 3Ts sugar one at a time until cream is stiff; Set aside 1 C of whipped cream for garnish.

Fold 1/3 of the remaining whipped cream into the slightly cooled chocolate mixture.
Then stir in the remaining cream, half at a time.
Spoon into serving bowls. Cover with plastic wrap and chill at least 2 hours.
Garnish with a dollop of whipped cream and a chocolate covered espresso bean or
shavings of chocolate.