In a medium saucepan, combine the cream, sugar, syrup, and cocoa powder and whisk over medium-high heat until well combined. Add the coffee beans. Bring the mixture to a simmer.
Add the chocolate and butter and whisk until melted and smooth. Remove the pan from the heat and stir in the vanilla. Pour the hot fudge through a wire-mesh strainer into a bowl to remove the coffee beans. Discard the coffee beans.
Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.