Spiked Mocha Mousse Bars
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- 2 stick
- 2 c
- all-purpose flour
- 4 Tbsp
- confectioners' sugar
- 12 Tbsp
- heavy cream
- 12 oz
- bittersweet chocolate chips (i love ghirardelli’s 60% cacao chips)
- 3 1/2 tsp
- unflavored gelatin
- 4 Tbsp
- 9 Tbsp
- instant espresso powder
- 1/2 c
- sweetened condensed milk
- 6 Tbsp
- bailey’s hazelnut liqueur (or kahlúa)
- 4 c
- well-chilled heavy cream
- chocolate covered espresso beans (optional, for topping)
COFFEE MOUSSE INGREDIENTS:
1Make the shortbread crust:
Preheat your oven to 350. Prepare a 9 x 13 in. baking dish with a foil sling.
2Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6 pulses — and then the bottom of a glass to press the mixture into the pan).
3Bake 18-20 minutes or until light brown. Set on a wire rack to cool.
4Make the ganache:
While the shortbread is baking, place the chocolate in a medium bowl.
5Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes).
6Once the cream reaches a simmer, pour the cream over the chocolate and let it stand 1-2 minutes.
7Whisk in small circles until a smooth ganache has formed.
8Set it aside until your crust is finished and has cooled for a few minutes, and then pour it over the crust (it’s okay if it’s not cooled all the way).
9Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.
10Make the coffee mousse:
Prepare a large bowl of ice water and set aside as an ice bath (I just stopped up my sink and used it).
11Place 2 tablespoons of water in a small saucepan and sprinkle the envelopes of gelatin evenly over the top.
12Let it soften for 2 minutes.
13Add in the sweetened condensed milk and instant espresso powder.
14Heat the mixture over medium heat, whisking constantly, until the gelatin is dissolved and the mixture is smooth, about 2-3 minutes.
15Remove the saucepan from the heat, whisk in the Bailey’s (or Kahlua), and then transfer the saucepan to the ice bath.
16Cool, whisking frequently, until the mixture is cold and thick.
17In the meantime, whip the chilled heavy cream to stiff peaks.
18Stir about 1/3 of the whipped cream into the cold espresso mixture to lighten it up.
19Then pour this mixture into your remaining whipped cream, folding it in gently until there are no streaks.
20Pour this mixture over your chilled ganache.
21Chill the entire dessert until it’s set up nicely (a few hours).
22Lift the bars out of the pan, slice into 18 servings, top each bar with a chocolate covered espresso bean, and serve.