Cafe Mocha Mousse

cmmEvery weekend, my Faithful Assistant is allowed to have one iced mocha. One shot of espresso, a squeeze of Hershey’s syrup and milk. He’s been a coffee sip sneaker for as long as I can remember. He is also a child who asks for what he wants. While this can get annoying, I do love his “nothing ventured, nothing gained” attitude.

Yesterday, after he took his last sip of his own coffee, my Faithful Assistant licked the foam from the inside of the glass. Gross, right? Or is it? Creamy and slightly sweet with the faint aroma of espresso. Seemed like a great dessert idea to me!

Cafe Mocha Mousse
2 cups heavy cream
1 tbsp instant coffee crystals – I used Folgers
4 tbsp semi-sweet chocolate chips
1/3 cup sugar

1. Combine the cream, coffee crystals and chocolate chips in a sauce pan and heat over medium heat until the chocolate chips are melted. Stir a lot so your mixture doesn’t have chocolate clumps.
2. Transfer to a bowl and chill for three hours. Stir from time to time.
3. After the mixture is completely cool, add the sugar and whip until it’s nice and fluffy.
4. Serve in little chocolate cups or other pastry cups.

This was a big hit in my house. Even the coffee detractor liked it. The coffee flavor was very strong so if you want less, just reduce the amount of coffee you add. You could substitute white chocolate for the semi-sweet if that’s your preference. You can also top with chocolate shavings or a cute little berry. Lots of ways to play with this yummy dessert.


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