1.     Make the Mousse: Place the chocolate in a food processor fitted with the S blade. Process for 30 seconds until finally chopped.

In a small saucepan combine 1/3 cup heavy cream with the sugar. Cook over medium heat stirring until sugar dissolves and mixture boils.

 While food processor is running pour the hot cream through the feed tube. Process another 30 seconds until chocolate is completely melted. Using a spatula scrape down sides of bowl. Make sure there is no unmelted chocolate in the corners of the bowl. Add MISCEO coffee liqueur, oil, and vanilla. Process until completely combined and smooth. Scrape the chocolate mixture into a bowl and allow to cool but not harden.

In a large bowl whip the remaining cup of heavy cream until soft mounds form. Do not over whip. Gently fold 1/3 of the whip cream into the chocolate mixture to lighten it. Fold in remaining mixture until no streaks remain. Cover with plastic wrap and refrigerate. Or place in cups to set.


2.     Make the Cream: Whip the heavy cream slowly add the sugar as the cream begins to thickens allowing it to be incorporated before adding more. Add the MISCEO and then whip until stiff peaks form. Cover and refrigerate until ready to use.





MISCEO Coffee Mousse


MISCEO Coffee Mousse

9 oz. semisweet chocolate chopped

1 1/3 cup heavy cream

3 Tb. Sugar

1/2 cup to 1/4cup + 2T (add more if you like it stronger)

#Tb. Vegetable oil

1 Tb. Vanilla extract



1 ½ cup heavy cream

¼ cup confection sugar

1/8 cup MISCEO Coffee Liqueur



4 Tb margarine/ butter

½ cup flour

½ cup sugar

¼ cup chocolate covered espresso beans crushed

½ cup rice krispies

3.5 oz. bittersweet chocolate

2 Tb. MISCEO Coffee Liqueur

3.     Make MISCEO Crunch: preheat oven to 350 F. mix margarine/butter with flour and sugar until coarse crumbs form. Spread on a parchment lined pan and bake for 15-20 minutes until streusel crisps. Cool reserving the pan for later. Then crumble the streusel into a bowl. Add the crushed espresso beans and rice krispies. Melt the chocolate with the MISCEO is a double boiler until smooth. Pour the melted chocolate into the dry mixture and mix well until the entire crumb mixture is coated. Spread onto the lined pan and bake for 10-15 minutes. Cool then crumble. Store in a zip lock bag. (The MISCEO crunch is great on ice cream, mousse, or as a crunchy topping on your favorite dessert!)


4.     Assemble: Place Mousse in desired cup, top with a mound of MISCEO Whipped cream. Sprinkle MISCEO crunch on top and enjoy.


Bon Apetit!