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In a microwave safe bowl add chocolate chunks.
Heat ¾ cup heavy cream in the microwave for 1 minute or until hot. Pour over the chocolate. Set aside for 5 minutes.
Whisk the chocolate and heavy cream until smooth and creamy. *This may take a minute or 2 of whisking until it comes together into a nice thick chocolate. If the chocolate is still not completely melted, place in the microwave for 30 seconds. Give it another good stir until it is melted. Stir in espresso powder, vanilla extract, and pinch of salt. Set aside to cool. This will take approximately 30 minutes.
In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, add remaining heavy cream and powdered sugar, beat until stiff peaks form.
Once the chocolate has cooled to room temperature, fold in the sweetened whipped cream. Gently fold in until it is combined and you don't see any more whipped cream streaks.
Transfer the mousse into small ramekins. Yields approximately five, 4 oz ramekins. Refrigerate for 2-3 hours or until firm.
Garnish with extra whipped cream and chocolate shavings.
Serve immediately or let siit for 15 minutes at room temperature for a softer chocolate mousse texture.