“Recipe from Southern Living February 2014. This seriously easy and decadent mousse hides a secret: reduced-sodium soy sauce! Just 1/2 teaspoon elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread for five minutes in a 350F. oven opens up the flavors of the buttery cookies.”
3hrs 55mins

Ingredients Nutrition


  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.
  3. Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
  4. Cool completely (30 minutes or more).
  5. 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.
  6. Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
  7. Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours.
  8. Serve with cookies, if desired, and toppings.
  9. Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350° for 5 minutes so they tasted freshly baked.
  10. Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.

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