Ingredients
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12 ounces bittersweet chocolate, baking bars (60% cacao, chopped)
2/3 cup strong-brewed coffee
1/4 cup Bourbon
1/2 teaspoon vanilla extract
1/2 teaspoon reduced sodium soy sauce
1 2/3 cups heavy cream (divided)
1/4 cup sugar
shortbread cookie (optional)
sweetened whipped cream (optional, and additional to heavy cream in ingredient list)
fresh raspberries, strawberries (optional) or chocolate shavings (optional)
Preparation
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Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat.
Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
Cool completely (30 minutes or more).
Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer, using a whisk attachment, until foamy; gradually add sugar, beating until soft peaks form.
Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours.
Serve with cookies, if desired, and toppings.
Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350\u00b0 for 5 minutes so they tasted freshly baked.
Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.
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