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Chocolate Espresso Mousse

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“Who can beat the taste of espresso and chocolate combined together in this delightful dessert!”
READY IN:
1hr 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.
  2. Cool to room temperature.
  3. With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
  4. Fold a small amount of whipped cream into the cooled chocolate.
  5. Fold this mixture back into the remaining cream till smooth.
  6. Spoon into 8-10 wine glasses or dessert bowls.
  7. Chill at least one hour before serving.
  8. Garnish with fresh whipped cream, strawberry, raspberry or orange slices.

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