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:
How to Make Spiked Mocha Mousse Bars
- 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.