Espresso Mousse

Espresso Balsamic Mocha Chocolate Mousse Recipe

Yield: Makes 6 servings
Total: 2 Hours, 55 Minutes

-3 (4-oz.) bittersweet chocolate baking bars (60% cacao), chopped
-2/3 cup Sonoma Farm Espresso Balsamic Vinegar
-1/4 cup bourbon
-1/2 teaspoon vanilla extract
-1 2/3 cups heavy cream, divided
-1/4 cup sugar

Toppings: sweetened whipped cream, fresh raspberries, chocolate shavings


1. Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
2. Bring espresso balsamic, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat. Pour cream mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth. Cool completely (about 30 minutes).
3. 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 in 1/2 cup espresso balsamic mixture until blended; gradually fold in remaining espresso balsamic mixture. (Mixture will be loose.)
4. Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8- to 10-oz.) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours. service with toppings.

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