• Brew 28 ounces dark roast coffee and leave to cool to room temp.
• Stir in Torani Irish Cream Syrup and divide equally between ice trays.  Freeze for 4 hours or overnight.
• In a blender, combine the 1 tray of coffee cubes, ¼ cup melted chocolate, whole milk, and espresso.  Blend until incorporated and frothy.

To Serve:

• Garnish your desired serving glasses by dipping the rim of each glass in melted chocolate.  Let set in the refrigerator for 10 minutes.
• In the meantime, prepare the whipped cream by whipping the heavy cream with a tablespoon of Torani Irish Cream Syrup.  Set aside.
• Divide the Mocha Frappé between the prepared glasses, top with whipped cream, and shavings of chocolate if desired.  Serve & Enjoy!