Ingredients
1 1/4 cups heavy cream
2 tablespoons plus 1 teaspoon sugar
1 teaspoon instant espresso powder
1/4 cup chocolate-covered espresso beans, about 30
Preparation
Whisk together cream, sugar, and espresso powder in a medium bowl until soft peaks form. Refrigerate whipped cream mixture until ready to use.
Lightly crush espresso beans on a cutting board, 1 at a time, with the side of a large knife. Just before serving, gently fold crushed espresso beans into whipped cream mixture. Spoon into bowls.
