Chocolate Mousse

My family enjoyed this decadent Chocolate Mousse very much. I like how the flavors from the Cointreau, espresso, and chocolate comes together. I really can’t think of a word to describe the taste of this mousse, so, I guess you simply have to make it yourself to know what I mean. :-) Do try the recipe.


Recipe adapted from Patsy's Cookbook-Classic Italian Recipes

Chocolate Mousse
(Printable Recipe)

Ingredients

1 ¾ Cups Heavy Cream
½ tsp Vanilla Extract
2 Tbsp Confectioners’ Sugar
1 ¼ Cups (10 oz) Semisweet Chocolate Morsels
2 Tbsp Coffee-Flavored Liqueur (such as Kahlua, Tia Maria, Marnier or Cointreau
2 Tbsp Brewed Espresso
1 Tbsp Unsalted Butter, softened at room temperature
1 Tbsp Granulated Sugar
1 Extra-Large Egg

Method

Combine the cream, vanilla, and sugar in a large, deep bowl. Using an electric mixer or a hand beater, whip until soft peaks are formed. Refrigerate and reserve.

In the top of a double boiler, combine the chocolate morsels, coffee-flavored liqueur, espresso, butter, and granulated sugar. Cook over gently simmering hot water, stirring, just until the chocolate has melted and all the ingredients are combined. Remove from the heat.

Whip the egg in the top of a double boiler until foamy and fold into the chocolate mixture. Gently fold the reserved whipped cream into the mixture. Spoon into a serving bowl, or dessert dishes, and refrigerate for 4 hours, or until chilled and set.

Serves 4 to 6