Sugar grind in a coffee grinder in powder.
In the mixer bowl add cream cheese, cream, cocoa, espresso powder, almond or vanilla extract and beat at medium-high speed to soft peaks.
Gradually add the powdered sugar, without ceasing to beat, until the formation of hard peaks.
Form to lay a parchment. Put the bottom and sides of the form of cookies.
Pour half of the cream mixture into a mold, level. Place a layer of biscuits, and top with the remaining cream. Tighten the form with cling film and put into the freezer overnight.
Before serving, remove the plastic wrap and put the dessert on the serving dish. Decorate the dessert melted in the microwave chocolate.
Serve immediately. Ready dessert can be stored in the freezer.