In a microwavable safe bowl, melt the chocolate at half power in 15-second intervals, stirring after each interval.

Combine the melted chocolate, condensed milk, espresso powder, cocoa powder, vanilla, and salt in a large bowl until well combined. Set aside.

In the bowl of an electric mixer, pour in the cold heavy whipping cream.  On high power, whip the cream until it holds stiff peaks.  Be careful not to overwhip it or you’ll make butter and will have to start over.

Fold a large spoon of the whipped cream into the chocolate mixture until completely combined. This will loosen the chocolate mixture and make it easier to fold the remaining whipped cream into the chocolate.

Carefully fold the remaining whipped cream into the chocolate until no white streaks remain.

Spoon the mixture into a freezer-safe container.  Cover tightly and freeze until hard (about 2 hours).