Chocolate Toffee Mousse
Rich and decadent
Ingredients
- 2 Cups Heavy Cream
- 3 Ounces Semisweet Chocolate Chopped
- 4 Mini Toffee Bars Coarsely chopped
- 1 Pinch Salt
- Whipped Cream or Cool Whip Used to Garnish
Instructions
-
In a medium saucepan, combine 2 cups cream, the chocolate, 2 of the chopped toffee bars, and the salt.
-
Cook over medium heat, stirring constantly, until the chocolate is melted and smooth.
-
Pour into a large bowl and refrigerate until cold. Usually about 3 hours.
-
When chilled, remove the chocolate mixture from the refrigerator and whip with electric beaters until it's thick and creamy.
-
Spoon the mousse into serving glasses. Dollop with whipped cream and garnish with the remaining chopped toffee bars.
Recipe Notes
1/4 teaspoon of instant expresso powder may be added to the chocolate mixture when it's cooking to add a mocha flavor.
Make your own whipped cream or use store-bought of your choice as a topper.
Recipe adapted from Rachel Ray's Toffee-Mocha Mousse