Heat the cream and espresso, if using, to dark warm. Do not boil. Stir in chocolate. Use a whisk and stir until chocolate is completely incorporated into cream.

Pour into your kitchen aid mixer or which ever bowl you will be beating it up in. Put in the refrigerator and chill until cold, about an hour.

On medium speed, beat the mixture until soft peaks form. Remember to not over beat.

Spoon into a beautiful bowl or individual cups.

Garnish with strawberries, espresso beans, chocolate sprinkles or whatever suits your fancy.

Makes about 2 cups of mousse