Double Chocolate Mocha Mousse

Name: Double Chocolate Mocha Mousse
Prep time: 15 min
Total time: 1 h
Yield: 8
Ingredients: 4 oz. semisweet chocolate; 2 oz. bittersweet chocolate; 2 large egg yolks; 1 1/2 tsp. instant espresso powder; 5 tbsp. granulated sugar; 1 1/2 c. heavy cream

By Woman's Day Kitchen Published: Jan 3, 2014

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Yields:

Prep Time:

15 mins

Total Time:

1 hr

Cal/Serv:

306

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This recipe, from August 1963, was described as a "company dessert." With 1 cup sugar as well as semisweet chocolate, it was far too sweet for today's tastes. This version swaps in bittersweet chocolate, uses less than 1/3 cup sugar, and adds a dash of coffee. And it's still great for company!

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Directions

1. Step 1Place the semisweet and bittersweet chocolates in a microwave-safe bowl. Melt according to package directions. Let cool slightly.
2. Step 2Meanwhile, in a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons granulated sugar, and 1/2 cup cream. Cook over medium heat, stirring constantly, until the mixture lightly coats the back of a spatula (do not let the mixture simmer or boil), 2 to 3 minutes.
3. Step 3Scrape the egg mixture into the cooled chocolate and whisk to combine. Refrigerate until cooled, about 25 minutes.
4. Step 4Using an electric mixer, beat together the remaining cup cream and tablespoon sugar in a medium bowl until stiff peaks form. In two additions, fold the whipped cream into the chocolate mixture. Divide among serving dishes and refrigerate for at least 20 minutes before serving.
5. Step 5Sprinkle with shaved chocolate before serving, if desired.