MOCHA CHOCOLATE MOUSSE
Recipe from Southern Living February 2014. This seriously easy and decadent mousse hides a secret: reduced-sodium soy sauce! Just 1/2 teaspoon elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread for five minutes in a 350F. oven opens up the flavors of the buttery cookies.
Provided by KerfuffleUponWincle
Categories Dessert
Time 3h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
- Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat.
- Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
- Cool completely (30 minutes or more).
- Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer, using a whisk attachment, until foamy; gradually add sugar, beating until soft peaks form.
- Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
- Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours.
- Serve with cookies, if desired, and toppings.
- Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350° for 5 minutes so they tasted freshly baked.
- Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.
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Sagar Kunwar
[email protected]Avoid
Matt Harmus
[email protected]Total fail
Afnan Salehin
[email protected]Not worth the effort
Janette Jackson
[email protected]Meh
Sajjadali Khaldi
[email protected]The mousse didn't set properly, even after chilling it for several hours
Changyun Jang
[email protected]I found the coffee flavor to be a bit overpowering
penguin 11
[email protected]The mousse was a bit too firm for my taste
Linda Pack
[email protected]Not too sweet, just right
yaw glassko
[email protected]Perfect for a dinner party
Adnan Siddique
[email protected]Will definitely make again
Osei James
[email protected]Easy to follow recipe
Samrti Rasaili
[email protected]Chocolate and coffee, yes please!
Denfrod Motowanyuka
[email protected]Loved the texture
Bilal Mazhar
[email protected]This mousse is the perfect make-ahead dessert. I made it the night before I needed it, and it was still perfect the next day.
Vuyolwethu Solanga
[email protected]I made this mousse for my husband's birthday, and he loved it. He said it was the best chocolate mousse he'd ever had.
Lesia Bell
[email protected]I used dark chocolate instead of semisweet, and it turned out perfectly. The mousse was rich and decadent, with a deep chocolate flavor.
Albert Manjese
[email protected]This mousse is so easy to make, and it tastes like it came from a fancy restaurant. I'll definitely be adding this to my regular dessert rotation.
Amisha Lama
[email protected]I'm not a big fan of coffee, but this mousse was still delicious. The chocolate flavor was rich and decadent, and the texture was smooth and creamy.
T. Nizzle
[email protected]This mousse was a hit at my dinner party! It was light, fluffy, and had the perfect balance of chocolate and coffee flavors. I'll definitely be making this again.