Thanks to my dear friend Martha Graham, this dessert has been an Instant favorite for the past twenty years…
Ingredients
2 tsp. instant coffee granules
2 tsp. vanilla
3 cups heavy cream
1 ½ cups sifted confectioner’s sugar
¾ c. unsweetened cocoa powder, sifted
pinch of salt.
Directions
- Refrigerate metal mixing bowl and beaters for about 1 hour. Dissolve instant coffee with vanilla into chilled bowl. Add sugar and cream, cocoa and salt. Beat until soft peaks form. Spoon into serving dishes and refrigerate at least two hours before serving. Top with homemade whipped cream.
- Simple but easy tip: Take a frozen all butter pound cake. Thaw slightly and slice. Spread cocoa mocha mousse into each slice. Shape back to form a loaf and frost with remaining mousse. Refrigerate several hours. Top with shaved chocolate and top each serving with homemade whipped cream.
