FOR THE MOCHA CREAM:
2 cups heavy (whipping) cream
8 oz bittersweet chocolate, chopped
2 tbsp instant coffee
FOR THE KAHLUA CREAM:
1/2 cup heavy (whipping) cream
1 tbsp Kahlua
1 tbsp sugar
4 graham crackers, crushed (plain or chocolate)
Chocolate shavings and unsweetened cocoa powder
TO MAKE THE MOCHA CREAM:
In medium-size heavy saucepan, bring cream to a boil over medium-low heat.
Place chocolate and coffee in medium-size bowl.
Pour hot cream over chocolate and coffee, let stand 30 seconds to melt chocolate.
Stir until blended and smooth.
Pour mixture into bowl, cover with plastic wrap and refrigerate until cooled-about 2 hours.
Cream mixture on medium speed until thickened, about 1-2 minutes. Be careful not to over beat as mixture will become too stiff.
TO MAKE THE KAHLUA CREAM:
In 4 1/2 quart bowl of mixer with whisk attachment, whip cream, Kahlua, and sugar to soft peaks. (Using chilled bowl and whisk, and VERY cold cream whips up better)
In 4 (8 oz) dessert glasses, or wine glasses (chilled is a nice touch), spoon in 1/2 cup of Mocha cream, top with 1/4 cup graham crackers, repeat layers, then add 1/4 cup of Kahlua whipped cream.
Repeat layers with remaining Mocha and graham crackers. Garnish with chocolate shavings and cocoa powder.