(Yield: 6 servings)
- One 4-ounce package chocolate wafers, broken into pieces (*they do make these gluten-free)
- 3 tablespoons unsalted butter, melted
- 4 ounces bittersweet or semisweet chocolate, chopped
- Âź cup strong brewed coffee or espresso
- ž cup heavy whipping cream
- ½ teaspoon vanilla extract
- 2 tablespoons sugar
- Pinch of salt
Preheat the oven to 350 degrees F.
Butter a 6-inch springform pan. Pulse the chocolate wafers in a food processor until finely ground. Add the butter and pulse 3â4 times. Press the mixture into the bottom and up the sides of the prepared pan. Bake the crust for 5 minutes and remove from the oven and let cool.
In the top of a double boiler set over about 2 inches of simmering water, melt the chopped chocolate and the coffee. Remove the bowl form the heat and let cool for 5 minutes.
In a medium mixing bowl, whip the cream, vanilla, sugar, and salt with an electric mixer on medium-high until the cream holds stiff peaks. With a spatula, fold the chocolate mixture into the cream, in 3 batches, until nicely blended. Transfer the mixture to the crust and smooth the top.
Cover and refrigerate for 3 hours and up to 1 day. To serve, remove the sides of the springform pan and cut the mousse into wedges.
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