Chocolate Mocha Mousse
- 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
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.
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).