This decadent dessert is not only incredibly impressive visually, but it also tastes divine. The instructions make it seem complicated, but it actually is easy once you get the mousse accomplished. This is when you appreciate your kitchenaid mixer. I have made this dessert at least a dozen times for various special occasions since it was published years ago in Bon Appétit. It is a chocolate mousse layered with a coffee whipped cream in a chocolate wafer crust. I recommend using the highest quality Chocolate you can find  el Rey, or Valrohna or another brand that is 60% cocoa for the most intense chocolate flavor. I like to make the top layer a bit more decorative than what is called for in the recipe and garnish with shaved chocolate and a few raspberries for a pop of color. 

Click here for the recipe from Bon Appétit