5 eggs, separated, at room temperature
Confectioners' sugar
1/2 c. whipped cream
1 8 oz. pkg. cream cheese, softened
1 tbsp. milk
1/2 tsp. vanilla extract
1 sq. semisweet chocolate, coarsely grated
Espresso Butter Cream Frosting (below)
Coffee bean candies

ESPRESSO BUTTER CREAM FROSTING

In cup mix 2 tablespoons got tap water and 2 teaspoons instant espresso coffee powder until coffee dissolves; set aside. In large bowl, with mixer at low speed, beat 2 cops confectioners' sugar and 1 cup butter on butter (2 sticks), softened, until just mixed. Increase speed to high; beat until light and fluffy. With mixer at medium speed, gradually beat in 2 egg yolks and espresso coffee mixture until smooth.