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Coffee Chocolate Mousse

Coffee Chocolate Mousse
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Restaurant : A.L. Van Houtte

INGREDIENTS

INSTRUCTIONS

  1. In a medium saucepan over medium-low heat, melt chocolate with coffee, stirring occasionally. When smooth and melted, stir in liqueur or Port, vanilla and salt. Cool to room temperature.
  2. Meanwhile in a large bowl, using an electric mixer, beat whipping cream with sugar until stiff peaks form when beaters are lifted. Fold 1/3 of the chocolate into whipping cream, do not completely fold, there should be some white streaks remaining. Repeat with ? the remaining chocolate. Then fold in remaining chocolate until no white streaks remain.
  3. Gently turn into a serving bowl or individual dishes. Refrigerate at least 3 hours. Serve with a dollop of whipped cream and a chocolate covered coffee bean or fresh raspberries.

COMMENTS

Makes 6 servings.
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