This fluffy whippedcream dessert packsaone-twopunch of rich coffee flavor --it's laced with espresso powder and then studded withbits of crunchychocolate-coveredespresso 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.
Briefly chilling the bowl keeps the cream cold, making iteasier to whip. Crush the espresso beans one at a time so theydon't stick together. Cookies are perfect for dipping; we usedthin chocolate-covered wafer sticks.