Chocolate Mocha Mousse
This decadent chocolate mousse seamlessly blends the richness of fine chocolate with the lightness of whipped cream. The silky smooth texture and enticing aroma make it a delightful treat for any occasion. Serve chilled and savor every spoonful of this indulgent dessert!
— Constant Cookbook
Ingredients
- 10 oz. semisweet chocolate, finely chopped
- 1 1/2 cups heavy cream, chilled
- 2/3 cup confectioners' sugar
- 1 Tbs. instant coffee powder
- 1 tsp. vanilla extract
Instructions
- <b>Melt the chocolate</b>
- Put the chocolate in the top of a double boiler and place it over but not touching barely simmering water in the bottom pan. Heat, stirring often, until the chocolate melts. Scrape the melted chocolate into a large bowl and set aside.
- <b>Whip the cream</b>
- In a large bowl, using an electric mixer, beat together the cream, confectioners' sugar, instant coffee and vanilla on medium-high speed until firm peaks form.
- <b>Finish the mousse</b>
- Whisk about one-third of the whipped cream into the chocolate until smooth. Using a rubber spatula, fold the remaining whipped cream into the chocolate mixture. Divide the mousse between individual goblets or bowls. Cover and refrigerate for at least 2 hours or up to overnight. Serve cold. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
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