Whip heavy cream in an electric mixer until peaks form. Refrigerate while making the ganache.

Add chocolate chips and coffee to a double boiler and heat, stirring constantly until chocolate is melted and smooth. Set aside until ganache comes to room temperature.

Set aside a heaping cup of whipped cream for garnish.

Cut brownies into 1/2 inch cubes.

Fold ganache into remaining whipped cream until well combined.

Spoon chocolate mixture into 6 mason jars layering with brownie chunks. Top with a dollop of whipped cream and a brownie square.

Cover and refrigerate 30 minutes or until ready to serve.