spiked mocha mousse bars

How To Make spiked mocha mousse bars

• 1

  Make the shortbread crust: Preheat your oven to 350. Prepare a 9 x 13 in. baking dish with a foil sling.
• 2

  Cut 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).
• 3

  Bake 18-20 minutes or until light brown. Set on a wire rack to cool.
• 4

  Make the ganache: While the shortbread is baking, place the chocolate in a medium bowl.
• 5

  Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes).
• 6

  Once the cream reaches a simmer, pour the cream over the chocolate and let it stand 1-2 minutes.
• 7

  Whisk in small circles until a smooth ganache has formed.
• 8

  Set 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).
• 9

  Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.
• 10

  Make 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).
• 11

  Place 2 tablespoons of water in a small saucepan and sprinkle the envelopes of gelatin evenly over the top.
• 12

  Let it soften for 2 minutes.
• 13

  Add in the sweetened condensed milk and instant espresso powder.
• 14

  Heat the mixture over medium heat, whisking constantly, until the gelatin is dissolved and the mixture is smooth, about 2-3 minutes.
• 15

  Remove the saucepan from the heat, whisk in the Bailey’s (or Kahlua), and then transfer the saucepan to the ice bath.
• 16

  Cool, whisking frequently, until the mixture is cold and thick.
• 17

  In the meantime, whip the chilled heavy cream to stiff peaks.
• 18

  Stir about 1/3 of the whipped cream into the cold espresso mixture to lighten it up.
• 19

  Then pour this mixture into your remaining whipped cream, folding it in gently until there are no streaks.
• 20

  Pour this mixture over your chilled ganache.
• 21

  Chill the entire dessert until it’s set up nicely (a few hours).
• 22

  Lift the bars out of the pan, slice into 18 servings, top each bar with a chocolate covered espresso bean, and serve.
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