Place the coffee beans and cream in a small saucepan. Bring to a simmer and then allow to simmer for 5 minutes. Turn off the heat and allow it steep for 20 minutes. Strain. (I nicked the coffee beans just a bit in my grinder to help with infusion).

Return the cream to the pan and add the chocolate. Stir until it dissolves. Stir in the liqueur. Pour the mixture into 6 shot glasses and refrigerate until set. Serve as an after dinner shot or a summer afternoon cooler.