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1
In a small microwave-safe bowl, melt 8 ounces of chocolate in 30 second intervals in the microwave until smooth.
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2
Dip the top of each cone into the chocolate so there is a 1-inch rim, then roll in the crushed or ground espresso.
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3
Place the dipped cones on a wax paper-lined plate and refrigerate.
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4
When firm, about 20 minutes, remove from the refrigerator and set cones, dipped side up, inside small glasses so they stand upright.
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5
Spoon the remaining melted chocolate evenly into the sugar cones and return (glass and all) to the refrigerator.
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6
Meanwhile, hull and quarter 2 pints of strawberries and puree them in a food processor with 2 tablespoons of the lemon juice, 5 tablespoons of the sugar and a pinch of salt.
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7
Strain the puree through a fine-mesh strainer into a small saucepan.
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8
Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently.
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9
Pour into a small bowl and chill the puree until cold.
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10
In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mascarpone to stiff peaks and then fold in the puree in 2 batches.
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11
Refrigerate until firm and set, 1 to 2 hours.
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12
Just before serving, hull the remaining 1 pint of strawberries and cut them lengthwise into 1/4-inch slices.
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13
Toss with the remaining 1 tablespoon of lemon juice and 2 tablespoons of sugar.
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14
To assemble: Spoon strawberries into the cones until they are 1/4 full.
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15
Top that with approximately 1/4 cup of the mascarpone mixture, using an ice cream scoop that has been dipped in warm water.
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16
Garnish with shaved bittersweet chocolate and refrigerate until ready to serve.
