Bourbon Chocolate Mousse

Put all the chocolate squares in a large saucepan. Add the sugar, coffee, bourbon, and butter.

Cook on low heat, stirring constantly, until smooth. Set aside to cool.

Whip the whipping cream and fold into the chocolate.

This can be placed in any shaped pan you like. I always use a loaf pan, but a small square (8×8) or round pan could be used as well. Line the pan with plastic wrap, then spoon in the mousse.

Cover, then place in the freezer for at least 8 hours.

Invert onto your serving plate.

This year, I decorated it by snipping a live pink Asiatic lily and placing it on top. In other years, I’ve made a large Christmas bow with wire-rimmed ribbon, and I’ve also used a single rose with a bow tied around the stem. You could also just top it with fresh strawberries and whipping cream.