This chocolate-and-coffee mousse, topped with chocolate ganache and chocolate-covered espresso beans, will more than satisfy anyone's love of chocolate.
- Portion size 12 servings
- 8 oz bittersweet chocolate chopped
- 8 oz semisweet chocolate chopped
- 1/4 cup butter cubed
- 2 tablespoons instant coffee granules
- 2 cups whipping cream
- 2 tablespoons granulated sugar
- 1 1/2 cup chocolate wafer crumbs
- 1/4 cup butter melted
- 1/3 cup whipping cream
- 2 tablespoons strong coffee
- 2 tablespoons coffee liqueur
- 6 oz bittersweet chocolate chopped
- 6 oz semisweet chocolate chopped
- 12 chocolate-covered espresso beans
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.)
Nutritional facts <b>Per serving:</b> about
- Sodium 181 mg
- Protein 6 g
- Calories 473.0
- Total fat 45 g
- Cholesterol 84 mg
- Saturated fat 27 g
- Total carbohydrate 24 g
- Iron 20.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 25.0