In the bowl of a stand mixer fitted with a whisk attachment, whip cream, cocoa powder, crème de cacao , vanilla extract, and espresso powder until the mixture is thick enough to hold stiff peaks. The time required for this step will vary depending on the power of a given mixer, so keep a close eye on the process. Transfer to a large nonreactive container, such as a 2-quart baking dish, then cover and refrigerate until step 2 is complete. Rinse the bowl and whisk, then wipe dry.
