Ingredients

The following ingredients have 4 Servings
  • 4 ounces semi-sweet chocolate baking bar
  • 1 tablespoon regular salted butter
  • 1 teaspoon instant coffee granules
  • 1/3 cup powdered sugar
  • 1/4 cup dutch processed cocoa powder
  • 1 & 1/4 cups heavy whipping cream
  • 1 teaspoon vanilla extract

Instruction

  • Finely chop up the baking bar and place in a large microwave-safe bowl along with the butter and instant coffee. Microwave in 15-second intervals stirring in between until melted. (You may still see the instant coffee granules, that’s okay.) Set aside.
  • Sift the powdered sugar and cocoa powder together; set aside.
  • Add the heavy cream to a large bowl and whip until frothy. Slowly add the powdered sugar-cocoa powder mixture a little at a time until fully combined, scraping down the sides of the bowl as needed.
  • Stir in the vanilla.
  • Continue to whip until stiff peaks form (do not overmix.)
  • Add 1/3 of the whipped cream to the melted chocolate bowl and fold it in until no streaks are left. Do this two more times being very gentle while folding it in.
  • Divide the chocolate mousse between glass dessert cups. Pipe with a bit of fresh whipped cream on top and sprinkle with some chocolate shavings. Sublime!NOTE: Serving the mousse immediately after mixing will be lighter in texture. If you chill it completely it will result in a thicker mousse texture.