Toffee Mocha Mousse

By learen

Ingredients

• 2 1/2 c heavy cream
• 3 oz semisweet chocolate, chopped
• 4 milk chocolate coated toffee bars (14oz) each, coarsely chopped
• 1 1/4 t instant espresso powder
• 1 pinch salt
• 1 T confectioners sugar
• 1 t vanilla extract

Details

Servings 4

Preparation

Step 1

in a med saucepan, combine 2 c cream, the chocolate, half of the toffee bars, the espresso powder and salt. Cook over med heat, whisking occasionaly, until melted and smooth. Pour the mixture into a med large bowl and refrigerate, stirring occasionally; until cold, about 3 hours.

Pour the remaining 1/2 c cream into a med bowl. Stir in the confectioners sugar and vanilla and beat until stiff but not dry. In a large bowl, whip the cold chocolate mixture until thick and creamy.

Spoon the mousse into glasses, mugs or small bowls. Dollop the whipped cream and top with the remaining toffee bars.