Mocha Chocolate Mousse

Mocha Chocolate Mousse Recipe
Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas
This seriously easy and decadent mousse hides a smart a secret: reduced-sodium soy sauce. Just 1/2 tsp. elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread in the oven opens up the flavors of the buttery cookies.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 2 Hours, 55 Minutes

Ingredients

3 (4-oz.) bittersweet chocolate baking bars (60% cacao), chopped
2/3 cup strong-brewed coffee
1/4 cup bourbon
1/2 teaspoon vanilla extract
1/2 teaspoon reduced-sodium soy sauce
1 2/3 cups heavy cream, divided
1/4 cup sugar
Store-bought shortbread cookies (optional)
Toppings: sweetened whipped cream, fresh raspberries, chocolate shavings

Preparation

1. Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.

2. Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat. Pour cream mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth. Cool completely (about 30 minutes).

3. 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 in 1/2 cup coffee mixture until blended; gradually fold in remaining coffee mixture. (Mixture will be loose.)

4. Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8- to 10-oz.) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours. Serve with cookies, if desired, and toppings.

Note: We tested with Walkers Pure Butter Assorted Shortbread cookies. Warm shortbread in the oven at 350° for 5 minutes so they taste freshly baked.

Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.

Note:

Virginia Willis,

February 2014
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