Mini Chocolate Cones

Cut ten 3 inch rounds of baking parchment.

Shape each round into a cone shape and secure with tape.

Melt the chocolate.

Using a small pastry brush or clean artists' brush, brush the inside of each cone with melted chocolate.

Brush a second layer of chocolate on the inside of the cones and chill until set.

Carefully peel away the paper.

Place the heavy cream, confectioners' sugar, and creme de menthe in a mixing bowl and whip until just holding its shape.

Place in a pastry bag fitted with a star tip and pipe the mixture into the chocolate cones.

Decorate the cones with chocolate coffee beans and chill in the refrigerator until required.

Note: Creme de menthe is a peppermint liqueur