I was surprised by how quick and simple this recipe turned out to be -- and how amazing! Forget buying a fancy coffee; why not make a fancy coffee bar for dessert?
|Spiked Mocha Mousse Bars|
Recipe by: Willow Bird Baking
Yield: 9 servings
1/2 cup (1 stick) butter
1 cups all-purpose flour
2 tablespoons icing sugar
6 tablespoons heavy cream
about 6 ounces bittersweet chocolate chips (I love Ghirardelli’s 60% cacao chips)
Coffee Mousse Ingredients:
1 3/4 teaspoons unflavored gelatin
2 tablespoons water
4 1/2 teaspoons instant espresso powder
1/4 cup sweetened condensed milk
3 tablespoons Bailey's Hazelnut Liqueur (or Kahlúa)
2 cups well-chilled heavy cream
chocolate covered espresso beans (optional, for topping)
Make the shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 9 in. baking dish with a foil sling. 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). Bake 18-20 minutes or until light brown. Set on a wire rack to cool.
Make the ganache: While the shortbread is baking, place the chocolate in a medium bowl. Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes). Once the cream reaches a simmer, pour the cream over the chocolate and let it stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. 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). Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.
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). Place 2 tablespoons of water in a small saucepan and sprinkle the envelope of gelatin evenly over the top. Let it soften for 2 minutes. Add in the sweetened condensed milk and instant espresso powder. Heat the mixture over medium heat, whisking constantly, until the gelatin is dissolved and the mixture is smooth, about 2-3 minutes. Remove the saucepan from the heat, whisk in the Bailey's (or Kahlúa), and then transfer the saucepan to the ice bath. Cool, whisking frequently, until the mixture is cold and thick.
In the meantime, whip the chilled heavy cream to stiff peaks. Stir about 1/3 of the whipped cream into the cold espresso mixture to lighten it up, and then pour this mixture into your remaining whipped cream, folding it in gently until there are no streaks. Pour this mixture over your chilled ganache. Chill the entire dessert until it's set up nicely (a few hours). Lift the bars out of the pan, slice into 9 servings, top each bar with a chocolate covered espresso bean, and serve.
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