Mocha Chocolate Mousse


Recipe from southern living february 2014. this seriously easy and decadent mousse hides a secret: reduced-sodium soy sauce! Just 1/2 teaspoon elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread for five minutes in a 350f. Oven opens up the flavors of the buttery cookies.

Steps


Microwave chocolate in a large microwave-safe bowl at high 1 minute or until slightly melted.
Bring coffee , next 3 ingredients , and 2 / 3 cup cream to a simmer in a small saucepan over medium heat.
Pour hot cream-coffee mixture over chocolate in bowl.
Let stand 15 seconds , and stir until smooth.
Cool completely.
Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer , using a whisk attachment , until foamy.
Gradually add sugar , beating until soft peaks form.
Stir 1 / 2 cup coffee-chocolate mixture into the whipped cream until blended.
Gradually fold in remaining coffee-chocolate mixture.
Spoon chocolate mixture into a shallow 2-qt.
Bowl or 6 glasses.
Cover with plastic wrap , and chill 2 to 3 hours.
Serve with cookies , if desired , and toppings.
Make-ahead.

Ingredients


bittersweet chocolate, coffee, bourbon, vanilla extract, reduced sodium soy sauce, heavy cream, sugar, shortbread cookie, sweetened whipped cream, fresh raspberries