Bring the heavy whipping cream just to a boil in a small saucepan
, remove from the heat. Whisk
in the semisweet chocolate until smooth. Whisk in the liqueur. Place in a medium size bowl and refrigerate for about 45 to 50 minutes until chilled but not firm. Using an electric mixer
, beat ganache
until thick and semi firm. Stir in a pinch of fresh orange zest. Fit a pastry bag
with a size 6 round tip and fill with ganache. Pipe ganache into chocolate cordial cups, fill almost to the top. Place a chocolate espresso
bean on top of the ganache and sprinkle with a pinch of orange zest
. Serve immediately or place in the refrigerator a covered container until ready to serve.