Chocolate Espresso Mousse

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Who can beat the taste of espresso and chocolate combined together in this delightful dessert!!

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Steps

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Melt the chocolate with 2 / 3 cup cream and liqueur , if used , in heavy saucepan over low heat or in the top of a double boiler over barely simmering water , stirring till smooth.

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Cool to room temperature.

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With an electric mixer , whip the remaining cream , sugar , and espresso till almost stiff.

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Fold a small amount of whipped cream into the cooled chocolate.

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Fold this mixture back into the remaining cream till smooth.

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Spoon into 8-10 wine glasses or dessert bowls.

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Chill at least one hour before serving.

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Garnish with fresh whipped cream , strawberry , raspberry or orange slices.

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Ingredients

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semi-sweet chocolate chips, whipping cream, orange-flavored liqueur, powdered sugar, instant espresso, strawberries