Heat the cream with the instant coffee in a saucepan. Break up the chocolate into a bowl and add the hot cream and almond essence. Stir well until chocolate is melted.
Chill in the fridge about 1 hour or until thickened but not hard. Place in a piping bag and use to fill macarons. Chill the biscuits in the fridge at least 1 day before serving so the flavours can penetrate the biscuits.