Ingredients for Mocha Chocolate Mousse
- Bittersweet Chocolate
- 1/2 cup strong brewed coffee
- Bourbon
- 1/4 teaspoon vanilla extract
- Reduced Sodium Soy Sauce
- Heavy Cream
- 1/2 cup granulated sugar (1/4 cup + 1/4 cup)
- Shortbread Cookie
- Sweetened Whipped Cream
- Fresh Raspberries
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How to Make Mocha Chocolate Mousse
- Melt 6 ounces of dark chocolate in a microwave-safe bowl at high power for 1 minute, or until slightly melted.
- In a small saucepan over medium heat, bring 1/2 cup strong brewed coffee, 1/2 teaspoon reduced-sodium soy sauce, 1/4 teaspoon vanilla extract, 1/4 cup granulated sugar, and 2/3 cup heavy cream to a simmer.
- Pour the hot coffee mixture over the melted chocolate in the bowl.
- Let stand for 15 seconds, then stir until completely smooth and glossy.
- Allow the chocolate mixture to cool completely to room temperature.
- In a large bowl, beat 1 cup heavy cream with an electric mixer on high speed until soft peaks form.
- Gradually add 1/4 cup granulated sugar, continuing to beat until stiff peaks form.
- Gently fold 1/2 cup of the cooled chocolate mixture into the whipped cream until well combined.
- Gradually fold in the remaining chocolate mixture until just incorporated. Be careful not to overmix.
- Spoon the mousse into individual serving glasses or a shallow 2-quart bowl.
- Cover with plastic wrap and chill for at least 2-3 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, warm store-bought shortbread cookies in a 350°F (175°C) oven for 5 minutes to enhance their buttery flavor.
- Serve the mousse chilled, topped with the warm shortbread cookies and any desired toppings (e.g., chocolate shavings, whipped cream).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
33g
Fat
76g
Carbs
3g