12 oz. semi-sweet chocolate (2 c.)
2 c. heavy whipping cream
3 tbsp. confectioners sugar
2 tbsp. orange flavored liqueur
1 tbsp. instant espresso or coffee powder

Melt the chocolate with 2/3 cup of the cream in a heavy saucepan over low heat, stirring until smooth. Cool to room temperature.

Whip the remaining cream, sugar, liqueur, and instant coffee until almost stiff. Fold a small amount into the cooled chocolate. Fold this chocolate mixture back into the remaining cream until smooth.

Spoon into dessert bowls. Chill at least 1 hour before serving. Makes 8-10 servings.