Special equipment: a 1/3-cup ice cream scoop
Put the dulce de leche sauce and espresso powder in a small bowl and whisk until combined.
Put 1 teaspoon of the espresso-dulce de leche sauce in the bottom of each waffle cone and swirl to completely coat the inside. (If the sauce is too thick to swirl, use a small offset spatula to smear the sauce on the sides.) Add 1 small scoop of coffee ice cream to each cone, then top with 1/2 teaspoon more of the espresso-dulce de leche sauce. Repeat these layers until the ice cream reaches the top of each cone. Using a 1/3-cup ice cream scoop, top each waffle cone with an additional scoop of coffee ice cream and freeze until the ice cream hardens, about 30 minutes. (See Cook's Note.)
Once the ice cream has set, put the chopped chocolate and vegetable shortening in a small bowl that is deep enough to dip the tops of the cones into and microwave in 30-second increments, stirring after each, until completely melted and smooth, about 2 minutes. Cool until room temperature but still liquid.
Remove the cones from the freezer and dip the tops of each in the melted chocolate. Immediately sprinkle each cone with the chopped espresso beans and freeze until ready to serve.
To keep your cones sitting upright in the freezer, place them in a heavy glass or mug. This will prevent any ice cream or chocolate sauce from dripping out.
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