1. Add the semi-sweet chocolate chips, cocoa powder, espresso powder, and salt to a heat-safe bowl.

2. Heat 1/2 cup of the heavy whipping cream until hot but not boiling, then pour it over the chocolate mixture. Let it sit for 1 minute and whisk until smooth.

3. In a separate bowl, beat the softened cream cheese until smooth.

4. Add the powdered sugar, peppermint extract, and vanilla extract to the cream cheese and mix until creamy.

5. Beat the melted chocolate mixture into the cream cheese mixture until fully combined.

6. In a chilled bowl, whip the remaining 1 1/2 cups heavy whipping cream to medium peaks.

7. Stir one-third of the whipped cream into the chocolate mixture to lighten it.

8. Fold in the remaining whipped cream gently until the mousse is light and fluffy.

9. Spoon or pipe the mousse into 4 dessert glasses or ramekins.

10. Cover and chill for at least 2 hours.

11. Top with whipped cream, crushed peppermint candies, chocolate shavings, and mint leaves before serving.