Instructions

• Stir 1 ½ teaspoons instant coffee into ¼ cup (59 ml) hot water until dissolved; let cool about 5 minutes.
• In a chilled bowl, beat 1 cup (237 ml) cold heavy whipping cream with a mixer until stiff peaks form; refrigerate until ready to use.
• In a separate bowl, beat 8 ounces (226 g) marscarpone cheese or cream cheese with 1 ½ cups (170 g) powdered sugar until smooth and no lumps remain.
• Mix in 1 teaspoon vanilla extract until combined.
• Add the cooled coffee to the cheese mixture: start with 1 tablespoon, mix, then add more as desired up to the remaining coffee (use up to the full ¼ cup) until you reach your preferred coffee flavor.
• Gently fold the chilled whipped cream into the coffee-cheese mixture in three additions, folding just until uniform and light.
• Transfer the mousse to a gallon-size Ziploc bag fitted with a large round or 1M tip, or use a spoon for layering.
• Pipe or spoon a small amount of mousse into the bottoms of four serving glasses (about 6-ounce glasses). Lightly dust that layer with some of the 1 tablespoon (5 g) unsweetened cocoa powder.
• Continue layering mousse and a light dusting of cocoa powder until the glasses are filled, reserving the grated chocolate for the final topping.
• Grate the 1 ounce (33 g) semi-sweet baking chocolate over the top layer of each serving (instead of a final dusting of cocoa).
• Cover the glasses and chill in the refrigerator until ready to serve.