Mocha Chocolate Mousse

Directions

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