Step 1

Place the dark chocolate chips in a medium heat safe bowl

Step 2

Place 1 cup of heavy cream in a medium saucepan, bring to a simmer (do not boil) whisk in the instant espresso powder until fully dissolved

Step 3

Pour the espresso cream over the chocolate chips, add the salt and vanilla extract. Let sit for 5 minutes

Step 4

After 5 minutes, whisk until the chocolate is melted and the mixture is homogenous, set aside to cool

Step 5

Using beaters or the whisk attachment, beat the other 1 cup of heavy cream with 1/2 cup of powdered sugar until stiff peaks form, set aside

Step 6

Place the mascarpone into the cooled down espresso chocolate mixture, using beaters, beat until fully combined

Step 7

Fold the whipped cream into the chocolate mixture until fully combined but do not over mix, do not deflate the whipped cream

Step 8

Distribute the chocolate mascarpone mousse into 6 cups, place in the refrigerator until set and completely cold

Step 9

Serve cold with fresh berries and more whipped cream if desired