Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

This seriously easy and decadent mousse hides a smart secret: reduced-sodium soy sauce. Just 1/2 teaspoon elevates the rich dark chocolate flavor. 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.

Virginia Willis
Recipe by Southern Living February 2014

Gallery

Credit: Jennifer Davick; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
25 mins
total:
2 hrs 55 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

  • 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.)

  • 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.

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