Dress up this simple chocolate mousse by serving it in prebaked tartlet shells. Or, fill prepared individual chocolate cups with the mousse and top with whipped cream.
10 oz. semisweet chocolate, finely chopped
1 1/2 cups heavy cream, chilled
2/3 cup confectioners' sugar
1 Tbs. instant coffee powder
1 tsp. vanilla extract
Melt the chocolate
Put the chocolate in the top of a double boiler and place it over but not touching barely simmering water in the bottom pan. Heat, stirring often, until the chocolate melts. Scrape the melted chocolate into a large bowl and set aside.
Whip the cream
In a large bowl, using an electric mixer, beat together the cream, confectioners' sugar, instant coffee and vanilla on medium-high speed until firm peaks form.
Finish the mousse
Whisk about one-third of the whipped cream into the chocolate until smooth. Using a rubber spatula, fold the remaining whipped cream into the chocolate mixture. Divide the mousse between individual goblets or bowls. Cover and refrigerate for at least 2 hours or up to overnight. Serve cold. Serves 6.
From Williams Sonoma's website