1. Microwave chocolate in small bowl until melted; or heat in heavy pot over low heat. Remove from heat and cool slightly.

2. In microwave, warm 2 tbsp (25 mL) Whipping Cream and dissolve coffee granules into it, stirring until smooth.

3. In a large bowl, beat remaining Whipping Cream, coffee mixture and sugar until soft peaks form. Gently stir 1/4 cup (5OmL) cream mixture into chocolate then fold chocolate and remaining cream mixture together.

4. Cover the inside of a 2 to 3 cup (500 mL to 750 mL) bowl with plastic wrap. Spoon cream Into mold. Cover with plastic wrap. Chill for several hours until firm, or freeze.

5. To serve: Beat Whipping Cream with icing sugar until soft peaks form. Unmold dessert onto a serving platter, remove plastic, and frost with whipped cream. Sprinkle with shaved chocolate.