Mocha Chocolate Mousse

The holiday season has put me in a baking mood. Tonight before dinner I whipped up Mocha Chocolate Mousse, literally. I thought this would be a nice change from the pecan and pumpkin desserts we will be having on Thanksgiving. I served them in white ramekins topped with whipped cream and chocolate shavings. Very festive. They were so light and airy, yet decadent. I actually licked my spoon when mine was all gone. The only thing I would change is the amount of espresso powder used. The recipe called for 1 tablespoon, which gives it a very strong flavor. I will only use a teaspoon full next time, but I do love how the espresso powder enhances the flavor of the chocolate. This dessert was a great way to end our evening at home with the kiddos. Have a wonderful night and thank you for stopping by to read my blog.

Mocha Chocolate Mousse
recipe adapted from Food Made Easy Desserts from Williams-Sonoma

10 oz semi sweet chocolate, finely chopped
1 1/2 cups cold heavy cream
2/3 cup powdered sugar
1 tablespoon espresso powder
1 teaspoon pure vanilla extract

Put the chocolate into a double boiler and place it over barely simmering water. Heat, stirring often, until the chocolate melts. Scrape the melted chocolate into a large bowl and set aside.

In the bowl of a stand mixer, fitted with the whisk attachment on medium-high speed, beat together  the cream, powdered sugar, espresso powder, and vanilla until firm peaks form.

Whisk about 1/3 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 goblets or ramekins. Cover and refrigerate for at least 2 hours or up to overnight. Serve cold and top with whipped cream and chocolate shavings if desired.