Chocolate Mocha Mousse
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
Directions
Melt the chocolatePut 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.
Whip the cream
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.
Finish the mousse
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, Desserts, by Elinor Klivans (Oxmoor House, 2007).
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Rated 3 out of
5
by
Elisa from
Grainy mousse
I'm an inexperienced baker. My mousse turned out very grainy. Wondering what I did wrong. Did my chocolate get too cold before I mixed in the whipped cream? Did I whisk the cream too much when I added a small amount to the chocolate?
Date published: 2021-01-05
Rated 5 out of
5
by
Luckypb from
Yummy and easy to make!!!
Made this as a topping for a Ritz Cracker Torte. Creamy, silky, chocolaty and not overly coffee flavor. Just Delish!!!
Date published: 2015-11-26