1In 2-quart saucepan, heat whipping cream, coffee powder, sugar and butter over medium-high heat, stirring frequently, until sugar is dissolved. Remove from heat. Add chocolate; stir until mixture is smooth. Stir in vanilla.
2Divide mixture evenly among fillo shells or candy cups. Top each with 1 chocolate-covered espresso bean. Refrigerate 30 minutes or until firm. Store in refrigerator. Serve at room temperature.