Hands-on Time
25 Mins
Total Time
2 Hours 55 Mins
Yield
Makes 6 servings
Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas

How to Make It

Step 1

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

Step 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).

Step 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.)

Step 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.

Step 5

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.

Step 6

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

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