Mocha Chocolate Mousse
- 5 oz - semi-sweet chocolate, finely chopped
- 2 cups - heavy cream, divided
- 1/2 cup - Domino® Superfine Sugar
- 2 teaspoons - espresso or instant coffee granules
- 1 teaspoon - vanilla
Place chocolate in small bowl and set aside.
In small sauce pan, combine 1/2 cup heavy cream, sugar, and espresso. Over medium heat, stirring constantly, bring to a boil. Pour sugar mixture over chocolate and let stand for 30 seconds. Stir constantly until mixture is smooth and chocolate is melted. Stir in vanilla. Cool to room temperature.
Whip remaining heavy cream until stiff peaks form. Fold gently into chocolate mixture. Spoon into serving dishes and chill at least 2 hours. Garnish with sweetened whipped cream.
Makes 4-6 servings.
To garnish with chocolate curls, carefully draw a vegetable peeler across the broad surface of a bar of semisweet or milk chocolate. This works best if the chocolate is at room temperature.