Ingredients :
- 1/4 cup hot water
- 1 1/2 teaspoons instant coffee granules
- 8 ounces mascarpone cheese, at room temperature
- 1 1/4 cups cold heavy whipping cream
- 1 1/2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1 tablespoon Sweetened cocoa powder
- 1 tablespoon shaved semi sweet chocolate for topping
- as desired Whipped cream for topping
- 4 Pepperidge Farms hazelnut cream filled cookies pictured in direction step #12
Method :
- Dissolve coffee granules ih hot water, cool to room temperature
- Beat mascarpone cheese, confectioner"s sugar, vanilla and salt until smooth
- Beat in coffee slowly, it may look a bit grainy after adding the coffee but will be silky smooth after adding the whipped cream.
- In another bowl beat cream until it forms firm peaks
- Fold the whipped cream and marscapone mixture carefully together until blended
- In 4 six to eight ounce glasses, add a layer of the mousse
- Sift over a dusting of the cocoa powder
- Add another layer of mousse to each cup, using enough for 3 more alernating layers with dusting cocoa powder
- Chill until ready to serve, at least 4 hours or more then top with whipped cream, a dusting of cocoa powder, chocolate shavings and a hazelnut filled cookie
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