1 Melt the couverture chocolate, place in a piping bag and pipe small blobs on aluminium foil. Leave to dry.
2 Put the sugar into a small pan with the salt and heat until caramelised to a golden brown colour. Stir in the espresso and boil for 3-4 minutes until reduced. Transfer to a bowl and leave to go cold, then stir in the mascarpone.
3 Whip the cream and fold in. Spoon the coffee cream carefully into cups (or glasses if you prefer) and decorate with the chocolate drops.