• 8 oz (250 g) bittersweet chocolate, finely chopped
• ½ cup (125 mL) brewed Javanation Van Houtte coffee
• 2 tbsp (30 mL) coffee liqueur or port
• 2 tsp (10 mL) vanilla
• Pinch of salt
• 1 ¼ cups (300 mL) whipping cream
• 3 tbsp (45 mL) granulated sugar
• Whipped cream and chocolate covered coffee beans or fresh raspberries

1. In a medium saucepan over medium-low heat, melt chocolate with coffee, stirring occasionally. When smooth and melted, stir in liqueur or Port, vanilla and salt. Cool to room temperature.
2. Meanwhile in a large bowl, using an electric mixer, beat whipping cream with sugar until stiff peaks form when beaters are lifted. Fold 1/3 of the chocolate into whipping cream, do not completely fold, there should be some white streaks remaining. Repeat with ? the remaining chocolate. Then fold in remaining chocolate until no white streaks remain.
3. Gently turn into a serving bowl or individual dishes. Refrigerate at least 3 hours. Serve with a dollop of whipped cream and a chocolate covered coffee bean or fresh raspberries.

Makes 6 servings.