- 2-3 Tbl strong coffee, cooled
- 1 c heavy whipping cream, cold
- 1 1/2 c Better Batter Corn-Free Powdered Sugar
- 8 oz marscarpone cheese
- 1 tsp vanilla
- 1 Tbl unsweetened cocoa powder
- Chocolate shavings from small chocolate bar
I used a handheld mixer, a microplane/zester to grate my chocolate, and a small sieve to dust the cocoa powder.
Plan ahead! If you haven’t brewed the coffee there’s no need to make extra! Keep about 1 /4 cup leftover from your morning breakfast for this recipe. Let cool and store in the fridge until ready to make the mousse.
Make the whipped cream. In a large mixing bowl, beat the whipping cream first on low speed for about 1 minute and then on high speed 2-3 additional minutes or until stiff peaks form. Chill until ready to use.
Make the mousse. Beat the marscarpone cheese and powdered sugar in a mixing bowl until incorporated and creamy. Scrape down the sides of the bowl often with a spatula. Add the vanilla and 1 Tbl of coffee. Beat well to incorporate. Add up to 2-3 Tbl additional coffee, depending on how strongly flavored you want the filling to be. (I used 2 1/2 Tbl very strong coffee) and beat well to combine. Gently fold in the whipped cream using a large spatula until combined evenly. Spoon the mousse into a zip top bag.
Pipe and layer. Cut the corner of the bag to make a piping bag. Carefully pipe a small amount in the bottom of the serving cups (4-6oz glasses will work perfectly). Dust a thin layer of cocoa powder on top using a handheld sieve. Repeat layering mousse and cocoa powder until you reach the top rim of the serving cups. Use a microplane/zester to grate chocolate on top. Chill, carefully covered, until ready to serve. Makes 4 6 oz servings.
Idea! Who wouldn’t love these desserts mini-sized? Use tall shot glasses instead of larger cups for a little bites/smaller desserts party. Fun!
Adapted from Crazy For Crust
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