Pour a small amount of whiskey into a large bowl.
In the top of a double boiler, melt chocolate. Stir constantly until smooth.
Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk.
Stir in the cream, the instant coffee granules, and the remaining whiskey.
Pour into 3 (750 ml) bottles. Seal and store in refrigerator.
Best if kept at least 1 month before using. To serve: shake bottle well, serve in small glasses over crushed ice.
* I use around 11 ounces of chocolate & Jameson Whiskey*