Whip 1/2 cup heavy cream (note, don't use all the cream listed above) until stiff peaks form. Cover and refrigerate.

Start a double boiler by placing a heat proof bowl on top of a saucepan with a small amount of simmering water. Add in egg yolks, coffee, salt and sugar. Whisk constantly until the mixture lightens in color and increases in volume, about 1 minute. (If you have a thermometer, around 160 degrees is ideal)

Remove the bowl from heat and add the chopped chocolate, mixing until it's completely melted.

Let the mixture sit until it's cooled to near room temperature.

Beat egg whites to stiff peaks.

Gently fold egg whites and whipped cream into chocolate mixture until fully combined. Refrigerate at least 2 hours, or overnight.

Spoon into a piping bag (or a ziploc bag, with 1 corner cut off) and pipe into prepared tulips (see note above about removing pistil and stamen inside each flower).

Serve immediately or refrigerate before serving.