1) Bring 165ml of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth.
2) Beat the remaining 250ml of cream, adding icing sugar one tablespoon at a time, and almond essence in a large bowl until soft peaks form.
3) Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts.
to see how it's done.