Pour the freshly brewed coffee into a freezer-safe pan (I used a 9x9 inch square pan).
Add the 3 tablespoons of granulated sugar and stir until the sugar is completely dissolved.
Stir in the liqueur and cool completely.
Once cooled transfer the coffee mixture to the freezer.
After the initial first 30 minutes in the freezer, stir the mixture with the tins of a fork and repeat every 30 minutes until the mixture has a grainy like consistency.
The whole process should take about 3 to 4 hours.
Before serving beat together the whipping cream, sugar and liqueur in a medium sized bowl.
When ready to serve, spoon the coffee crystals into glass cups or dessert glasses.
Top with a dollop of whipped cream and a chocolate covered coffee bean.