Place chopped chocolate into a medium size mixing bowl, then set aside.
Place heavy cream into a small pot over medium heat. Heat until it just begins to come to a low boil. Remove from heat and pour over top of the chopped chocolate. Allow the mixture to sit for 1 minute, then whisk together until all the chocolate has melted and the ganache is very smooth. Finally, add in the espresso powder, then whisk until combined. Allow ganache to come to room temperature or a bit colder.
Almond Ice Cream
Add heavy cream and almond extract to a stand mixer fitted with the whisk attachment. Beat until stiff peaks have formed, then carefully fold in the sweetened condensed milk and almond pieces until completely combined.
Pour half of the batter into a 9x5” loaf pan, then drizzle ½ of the mocha swirl ganache on top. Swirl with spatula or bamboo skewer. Repeat again with remaining batter and ganache.
Cover the pan and place into the freezer to firm up for at least 6 hours.