Mocha Black Bottom Mousse Cake

By The Canadian Living Test Kitchen

60 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	473473 cal
pro	6 g6g pro
total fat	45 g45g total fat
sat. fat	27 g27g sat. fat
carb	24 g24g carb
fibre	6 g6g fibre
chol	84 mg84mg chol
sodium	181 mg181mg sodium
% RDI:	-
calcium	66 calcium
iron	2020 iron
vit A	2525 vit A
folate	55 folate

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This chocolate-and-coffee mousse, topped with chocolate ganache and chocolate-covered espresso beans, will more than satisfy anyone's love of chocolate.

Ingredients

8 oz bittersweet chocolate , chopped8 8oz ozbittersweet chocolate or semisweet chocolate, chopped
1/4 cup butter , cubed1/4 1/4cup cupbutter, cubed
2 tbsp instant coffee granules 2 2tbsp tbspinstant coffee granules
2 cups whipping cream 2 2cups cupswhipping cream
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
Crust:
1-1/2 cups chocolate wafer crumbs 1-1/2 1-1/2cups cupschocolate wafer crumbs
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
Ganache:
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
2 tbsp strong coffee 2 2tbsp tbspstrong coffee or coffee liqueur
6 oz bittersweet chocolate , chopped6 6oz ozbittersweet chocolate or semisweet chocolate, chopped
Garnish:
12 chocolate-covered espresso beans 12 12chocolate-covered espresso beans

Preparation

Line bottom and side of 9-inch (2.5 L) springform pan with parchment paper; set aside.

Crust:: In bowl, mix wafer crumbs with melted butter; press onto bottom and 1 inch (2.5 cm) up side of prepared pan. Set aside.

In bowl over saucepan of hot (not boiling) water, melt chopped chocolate with cubed butter. In small bowl, dissolve coffee granules in 1 tbsp (15 mL) hot water; stir into melted chocolate. Remove from heat; let cool to room temperature, about 10 minutes.

In separate bowl, whip cream with sugar just until mounding softly; fold one-third into chocolate mixture. Fold in remaining whipped cream. Pour over crust. Refrigerate until cold and firm, about 1 hour.

Ganache:: Meanwhile, in small saucepan, heat whipping cream with coffee over low heat just until bubbles form around edge. Remove from heat. Add chopped chocolate and stir until melted; let cool until slightly thickened, about 8 minutes. Using spatula, spread over chocolate mousse.

Garnish:: Arrange espresso beans over mousse cake. Refrigerate until firm, about 3 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)