Mocha Mousse

February 9, 2008
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A light and elegant chocolate mousse that packs a powerful punch. SAM

4 (1-ounce) squares semi-sweet baking chocolate plus more for garnish
1/4 cup water
1 teaspoon instant expresso powder
1 1/2 teaspoons crème de cacao liqueur
1 cup whipping cream
1/4 cup granulated sugar

In the top of a double boiler over hot water, melt the chocolate. Mix together the water and expresso powder and add to the chocolate. Add the crème de cacao, stirring until blended. With an electric mixer on high speed, whip the cream, gradually adding the sugar until stiff. Fold into the chocolate mixture. Spoon the mousse into 8 dessert cups and chill for several hours or overnight. Garnish with chocolate shavings.
Makes 8 servings.