Chocolate Espresso Mousse

Recipe by Wrestler
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READY IN: 1hr 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cool to room temperature.
  • With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
  • Fold a small amount of whipped cream into the cooled chocolate.
  • Fold this mixture back into the remaining cream till smooth.
  • Spoon into 8-10 wine glasses or dessert bowls.
  • Chill at least one hour before serving.
  • Garnish with fresh whipped cream, strawberry, raspberry or orange slices.
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