Let's cook.
In a large bowl, combine the well-drained ricotta cheese, heavy cream, powdered sugar, cocoa powder, instant espresso powder, and vanilla extract.
Using an electric mixer, beat the mixture on medium speed for 3-4 minutes, until it is light, fluffy, and well combined. Scrape down the sides of the bowl as needed.
Taste the mousse and adjust sweetness or espresso if desired, adding a pinch more powdered sugar or espresso powder if preferred.
Spoon the mousse evenly into four small dessert glasses or ramekins.
Cover each glass with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mousse to firm up slightly.
Before serving, sprinkle each portion with mini chocolate chips for garnish.
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