Gently heat the marshmallows, butter, sugar, chocolate and espresso in a small saucepan and warm slowly until melted

Meanwhile, whip the cream to medium peaks when the cream starts to hold its shape fairly well

Remove the melted chocolate and marshmallow mixture from the heat and place into a large bowl. Stir gently to reduce the temperature to room temperature and then fold in the cream.

Spoon the mix into 4 or 6 glasses

Mix together the crème fraiche, icing sugar and vanilla then spoon on top of the chocolate mousse and place in the fridge until needed

Just before serving scatter with a few chocolate covered coffee beans and serve