In a medium saucepan, heat the heavy cream to a boil. Remove from the heat.
Add the chocolate chips into the cream. Add in as much whiskey as desired, up to 4 tablespoons.
Whisk the mixture until the chocolate is completely melted.
Pour the mixture into a medium bowl and chill in the refrigerator until the mixture becomes thick enough to hold its shape.
Line 2 sheet pans with wax paper. Using a small ice cream scoop, place small roundish shaped balls and drop onto the sheet pan approximately 1 inch apart. You can also use a spoon and rubber spatula instead of the ice cream scoop.
Place one whole chocolate covered coffee bean on top of each chocolate drop and gently press the coffee bean into the drop.
Chill until firm. Store in the refrigerator until ready to serve.