Pour the espresso into ice cubes trays and freeze for 4 hours or overnight.
Put serving glasses in the freezer. Whip 1/2 cup of the cream and 1 tablespoon of the superfine sugar to soft peaks.
In a blender, combine the espresso ice cubes, the remaining 1 cup cream and 1/4 cup sugar, and the ice cubes, milk, chocolate syrup, coffee liqueur and peppermint liqueur. Blend until smooth and creamy.
Pour into the chilled glasses and top with whipped cream. Garnish with grated chocolate if using.