- 1 ¼ cups heavy cream
- 2 Tbsp plus 1 tsp sugar
- 1 tsp instant espresso powder
- ¼ cup chocolate-covered espresso beans
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.
Notes and References