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Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine 2 cups cream, the chocolate, half of the toffee bars, the espresso powder and salt. Cook over medium heat, whisking occasionally, until melted and smooth. Pour the mixture into a medium-large bowl and refrigerate, stirring occasionally, until cold, about 3 hours.

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  • Pour the remaining 1/2 cup cream into a medium bowl. Stir in the confectioners sugar and vanilla and beat until stiff but not dry. In a large bowl, whip the cold chocolate mixture until thick and creamy.

  • Spoon or pipe the mousse into glasses, mugs or small bowls. Dollop with the whipped cream and top with the remaining toffee bars.

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