2) Mocha filling preparations: Beat mascarpone cheese and granulated sugar together with mixer. In microwave, heat half the double cream. Mix in espresso until dissolved. Add the espresso mixture and rest of double cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped double cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.
3) Ganache preparation: Bring double cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour double cream over chocolate chips in small bowl. Stir until melted and glossy. Set aside to cool. When pie is frozen enough pour ganache evenly over top and smooth with spoon. Refrigerate until ready to garnish.
4) Whipped topping and garnish preparation: Beat cream, granulated sugar, almond essence until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals.