Almost Belgian Chocolate Mousse


Almost Belgian Chocolate Mousse

Almost Belgian Chocolate Mousse

Our Almost Belgian Chocolate Mousse is heavenly, decadent and tastes like it came right from a fancy restaurant. Fortunately for you, this dessert doesn't cost a lot to make or take a lot of time. We know you and your gang'll fall in love.

What You'll Need

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 pint heavy cream
  • 1/8 teaspoon instant coffee granules
  • 1 teaspoon water

What to Do

  1. In a small saucepan, melt the chocolate over low heat until smooth, stirring constantly. Set aside until slightly cooled.
  2. Place the heavy cream in a large bowl and beat with an electric mixer until light and fluffy. Gently fold in the chocolate.
  3. In a cup, dissolve the instant coffee in the water and fold into the chocolate mixture. Cover and refrigerate until ready to serve.


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For an extra-special way to serve our Almost Belgian Chocolate Mousse, spoon it into individual serving cups and top wih some additional whipped cream and a fresh raspberry. 


Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 520
  • Calories from Fat 391
  • Total Fat 43g 67 %
  • Saturated Fat 27g 135 %
  • Trans Fat 0.0g 0 %
  • Protein 1.6g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 109mg 36 %
  • Sodium 30mg 1 %
  • Total Carbohydrates 37g 12 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 28g 0 %

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How to make this dessert more easily. Heat the cream to just below a simmer. Remove from heat, stir in coffee granules (omit the water). Pour hot cream over chocolate. Stir gently until melted. Chill in refrigerator covered with plastic wrap. Remove when cooled. Pour into a stand mixer and beat with the whisk attachment until light fluffy. I like to use a bit more chocolate - 8 ounces to 16 ounces cream. I have been doing this for years. Also, for the lightest but richest cake filling ever, make ganache (16 ounces of semisweet chocolate to 16 ounces heavy cream) and chill. Beat with the whisk in a stand mixer. I like to make a recipe of ganache, chill half whip for filling between cake layers - there is enough for 2 generous layers - and then use the room temperature ganache unwhipped to frost the outside of the cake. Decadence. )

just okay for me. Mine didn't look as chocolatly as the pic, didn't taste as chocolaty either, but my husband loved it


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