EASY MOCHA MOUSSE

INGREDIENTS

• 8 oz good-quality chocolate, plus extra for topping

• 16 oz (2 cups) heavy cream, divided (1 cup each)

• 2 teaspoon instant coffee or espresso powder

INSTRUCTIONS

1. Melt chocolate: Over double boiler, combine 8 oz chocolate + 1 cup cream; stir until smooth. Refrigerate 3 hr.

2. Infuse cream: Mix remaining 1 cup cream + espresso powder; refrigerate 3 hours (alongside the ganache you made in step 1).

3. Whip + fold: Whip coffee cream to soft peaks. Fold into chilled ganache and whip until semi-stiff peaks.

4. Chill: Refrigerate 1 hour to set. Spoon into glasses; top with shaved chocolate.