Melt Ghirardelli semi-sweet chocolate chips with espresso powder and 2 tablespoons heavy cream in a double boiler. Cool to room temperature. Whip remaining heavy cream with sugar until stiff peaks form. Fold chocolate into whipped cream. Place 1 teaspoon of caramel sauce into bottom of each serving glass. Pipe mousse over caramel. Add 1 teaspoon finely chopped pecan brittle. Pipe additional mousse over brittle. Add 1 teaspoon finely chopped pecan brittle to top. Garnish with whipped cream, brittle and coffee bean, if desired. Makes 6 to 8 servings.