- 1 cup (175 g) Dark Chocolate chopped
- 1 tablespoon Butter
- 1 teaspoon Instant Coffee Powder
- 1 cup (238 g) Heavy Whipping Cream (or dairy free whipping cream)
- 1 teaspoon Vanilla Extract
Add chocolate, butter and coffee powder to a microwave safe bowl and melt in the microwave at 30 second intervals, giving it a quick whisk after every 30 secs till the chocolate is melted and smooth. Chocolate keeps melting from residual heat, so stop just before you think it's fully melted. It took 45 seconds to melt in my 800 watt microwave. Set aside to cool
In another bowl, pour whipping cream and use a hand blender to whip cream till you get soft peaks (approx 7-10 minutes). You can also do this in a stand mixer. Add vanilla extract and whip again to combine.
Fold in the cooled chocolate mixture into the whipped cream till fully incorporated.
Use a piping bag to pipe the mousse into serving jars or ramekins. You can either serve this immediately or refrigerate for 2 hours.
Top with more whipped cream and chocolate shards before serving
Calories: 496kcal | Carbohydrates: 22g | Protein: 5g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 90mg | Sodium: 57mg | Potassium: 366mg | Fiber: 5g | Sugar: 11g | Vitamin A: 979IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 5mg