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bittersweet chocolate coffee bourbon vanilla extract soy sauce heavy cream sugar shortbread cookie whipped cream fresh raspberries
Viewed: 81 - Published at: 5 years agoIngredients
- 12 ounces bittersweet chocolate, baking bars (60% cacao, chopped)
- 2/3 cup strong-brewed coffee
- 1/4 cup Bourbon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon reduced sodium soy sauce
- 1 2/3 cups heavy cream (divided)
- 1/4 cup sugar
- shortbread cookie (optional)
- sweetened whipped cream (optional, and additional to heavy cream in ingredient list)
- fresh raspberries, strawberries (optional) or chocolate shavings (optional)
Method
- Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
- Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat.
- Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
- Cool completely (30 minutes or more).
- Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer, using a whisk attachment, until foamy; gradually add sugar, beating until soft peaks form.
- Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
- Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours.
- Serve with cookies, if desired, and toppings.
- Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350° for 5 minutes so they tasted freshly baked.
- Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.
