Mocha Chocolate Mousse

• 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)

1. Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
2. Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat.
3. Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
4. Cool completely (30 minutes or more).
5. 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.
6. Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
7. 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.
8. Serve with cookies, if desired, and toppings.
9. Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350u0b0 for 5 minutes so they tasted freshly baked.
10. Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.

bittersweet chocolate, coffee, bourbon, vanilla extract, soy sauce, heavy cream, sugar, shortbread cookie, whipped cream, fresh raspberries

Taken from www.food.com/recipe/mocha-chocolate-mousse-513366 (may not work)