Step 1

Chill all of your mixing bowl and beaters in the freezer for at least 10 minutes.

Step 2

In a chilled mixing bowl, add heavy cream, cocoa powder, powdered sugar, espresso powder and mix with a stand mixer (with the whip attachment) or hand-held electric mixer until stiff peaks form that are holding their shape.

Step 3

Don't over-mix to the point when your whipped cream starts to curdle and looks chunky or begins turning into butter.

Step 4

Spread this icing on top of your desserts and enjoy!