Chocolate Espresso Mousse

1. 1

   Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.

2. 2

   Cool to room temperature.

3. 3

   With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.

4. 4

   Fold a small amount of whipped cream into the cooled chocolate.

5. 5

   Fold this mixture back into the remaining cream till smooth.

6. 6

   Spoon into 8-10 wine glasses or dessert bowls.

7. 7

   Chill at least one hour before serving.

8. 8

   Garnish with fresh whipped cream, strawberry, raspberry or orange slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.