Coffee Mocha Mousse
By Ellen Jones
By Ellen Jones
Overall Rating
Description
Simple coffee mocha mousse you can make ahead and serve.
Ingredients
16 oz bittersweet chocolate
10 Tbs very strong coffee
1 Pint heavy whipping cream
1/2 cup fine granulated sugar
Dash vanilla extract
Directions
Melt chocolate and coffee together, stirring constantly. Set aside to cool. To speed up cooling, place the pan in ice cold water and stir so it will not set. In a large metal bowl partially whip the heavy cream. When it is getting firm, slowly add the sugar and a dash of vanilla extract and continue whipping until the cream holds its shape. Fold in the melted and cooled chocolate. Spoon into serving dishes and place in freezer for use later. When you sit down to dinner, remove the mousse from the freezer and let stand in room temperature to thaw. If you want to eat this sooner, place in fridge to firm. This can also be spooned into puff pastry and fill dough shells for mini mousse pies. To speed up the whipping, place the metal bowl and beaters in the freezer for a few hours. The colder the bowl and beaters, the faster and better the whipped cream.
Prep Time: 5 Min
Cook Time: 30 Min
Total Time: 35 Min
Servings: 8
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