This delicious dessert has a secret filling and nobody will ever guess what it is!
Melt the chocolate in a double boiler, and keep warm over the lowest heat setting.
In a food processor, process the rest of the ingredients until smooth. It won't taste overly sweet, but when mixed with the chocolate, it's plenty sweet.
Fill the chocolate mold with chocolate and place in fridge for about 2-3 minutes, or until the outer edge is cold. Dump out the middle (still liquid chocolate) back into the double boiler. You may need to help a bit with a very small spoon or Popsicle stick. They don't have to be perfectly hollow. Mine weren't.
Return to fridge and finish chilling.
Pop chocolate cups out of mold on to a clean work surface. Flip them right-side-up and fill with the filling.
Top with an espresso bean.
Note: I had my local coffee store grind just a few tablespoons of decaf beans on their finest setting.
Due to the differences in mold sizes, your yield will vary. Therefor the nutrition data is for the entire batch. Divide this data by the number of cups you end up with. Please note that the nutrition data below is a ballpark figure. Exact data is not possible.