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Instant Chocolate Mousse

A divine mousse recipe from Lucy Waverman's column in the Globe and Mail. She judges it to serve four, but due to its richness, I count it as >8 servings. I found that a food processor does wonders when combining the chocolate mixture with the cream.

Ingredients

  • 3 ounces (approx 400g) chopped semi-sweet chocolate
  • 1/4 cup strong coffee
  • 1 cup whipping cream
  • 2 tbsp icing sugar

    • Directions

    1. Melt chocolate with coffee in heavy pot over low heat. Stir until smooth. Remove from heat and pour into a cold metal bown for faster cooling.
    2. Whip cream and icing sugar together until cream is thick and light. Fold into chocolate mixture. Pile into glass serving dishes and refrigerate until thickened.