Whisk the milk, sugar, cornstarch, cocoa, espresso powder and salt in a large saucepan until blended.

Bring the milk mixture to a boil over medium-high heat, stirring often with a whisk.

Make sure to get the corners and the bottom of the pan so that the mixture does not burn.

Boil 1 minute, whisking until thickened.

Remove from heat, stir in chopped chocolate and vanilla. Stir until the chocolate is melted and the chocolate mixture is smooth.

Pour the mocha pudding mixture into 3 or 4 oz. espresso glasses or small jars. Cover the warm pudding with wax paper or plastic wrap to prevent a thick layer forming on the top.

Refrigerate at least 1 hour or until mixture is firm.

In a medium bowl beat the heavy cream and powdered sugar until very soft peaks form. Stir in vanilla extract.

To serve, dollop each dish with whipped cream, then sprinkle cinnamon, cocoa powder, chopped cocoa nibs or chopped chocolate over the top.