Melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water.
Lightly whip the double cream and reserve 2tbsp. Place the remaining cream and the single cream in a small pan. Heat very gently until just below boiling point, but do not boil. Add the melted chocolate and coffee powder and stir until smooth and velvety. Stir in the brandy.
Pour into espresso cups or very small dessert bowls and set aside for 10 minutes to cool slightly, before chilling for 2 hours. Spoon the remaining whipped cream on top of each cup and top with a coffee bean before serving.
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