Briefly chilling the bowl keeps the cream cold, making it
easier to whip. Crush the espresso beans one at a time so they
don't stick together. Cookies are perfect for dipping; we used
thin chocolate-covered wafer sticks.
1/4 cup chocolate-covered espresso beans, about 30
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.
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