2 cups heavy cream
1/2 cup firmly packed light brown sugar
1 tablespoon unsweetened cocoa powder
2 teaspoons instant espresso powder
1. Whip the cream in a bowl at high speed with an electric mixer until soft peaks form.
2. Add the brown sugar, cocoa, and instant espresso and whip lightly until the sugar and espresso dissolve. Refrigerate in an airtight contianer until ready to use or up to 1 day.