Optional but recommended - place mixing bowl in the fridge for 30 minutes or freezer for 10 minutes.
Just before mixing, take bowl out of the fridge/freezer. Pour in cold whipping cream, sugar, cocoa powder, peppermint extract and espresso powder.
1 cup heavy cream, 2 Tablespoons sugar, 1½ Tablespoons cocoa powder, 1 teaspoon peppermint extract, ¼ teaspoon espresso powder
With a hand mixer on medium (use regular beaters) or a stand mixer (use whisk attachment) on 8, mix for about 1½ to 2 minutes until soft peaks form or desired consistency.
Serve right away for best texture.
Notes
Nutritional values and serving sizes are estimated. It will make between 1 and a half to 2 cups of whipped cream.Do not overwhip the whipped cream. You can whip it to stiff peaks if you want to use a piping bag to make your topping fancy, but stop as soon as stiff peaks form.Store in the fridge for up to 4 days, the texture may change before the 4 days but if properly stored it will still be safe to eat at 4 days.