Chocolate Rum Espresso Whipped Cream

• 1 cup chilled whipping cream
• 3 tablespoons vanilla sugar
• 34 teaspoon rum extract
• 2 teaspoons instant espresso powder (less if you prefer a milder flavor)
• 4 -8 chocolate-covered coffee beans, crushed

1. Crush the chocolate covered coffee beans and set aside.
2. Beat all ingredients in medium bowl to soft peaks.
3. Cover and chill for up to 4 hours.
4. Just before serving either fold the chocolate coffee bean bits into the whipped cream or sprinkle them on top of the whipped cream after it's on your dish or cup.

chilled whipping cream, vanilla sugar, rum, espresso powder, chocolate

Taken from www.food.com/recipe/chocolate-rum-espresso-whipped-cream-459213 (may not work)