Mocha Black Bottom Mousse Cake
This chocolate-and-coffee mousse, topped with chocolate ganache and chocolate-covered espresso beans, will more than satisfy anyone's love of chocolate.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 473 |
| pro | 6 g |
| total fat | 45 g |
| sat. fat | 27 g |
| carb | 24 g |
| fibre | 6 g |
| chol | 84 mg |
| sodium | 181 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 20% |
| vit A | 25% |
| folate | 5% |
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8 oz (250 g) bittersweet or semisweet chocolate, chopped
1/4 cup (50 mL) butter, cubed
2 tbsp (25 mL) instant coffee granules
2 cups (500 mL) whipping cream
2 tbsp (25 mL) granulated sugar
Crust:
1-1/2 cups (375 mL) chocolate wafer crumbs
1/4 cup (50 mL) butter, melted
Ganache:
1/3 cup (75 mL) whipping cream
2 tbsp (25 mL) strong coffee or coffee liqueur
6 oz (175 g) bittersweet or semisweet chocolate, chopped
Garnish:
12 chocolate-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.)
Additional Information
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