Kahlua Chocolate Mousse
March 31, 2024
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Every once in a while, I need chocolate mousse and my husband makes the most marvelous chocolate mousse with a hint of Kahlua. It’s dark, rich, and slightly boozy – it ticks all the boxes! It seems like it would be hard and time consuming, but it’s truly not. It takes about 45-60 minutes to create, it’s the chill time that takes forever…. especially since all I want is to dig in!
Chocolate mousse, in my opinion, is all about texture – light and silky on the palate. True chocolate mousse uses a combination of egg whites and heavy whipping cream to create the lovely texture. It’s the egg whites that helps create that specific airiness and in that case, this recipe contains raw eggs.
Tips & Tricks:
- Using a double boiler helps to control the melting process of the chocolate to create the silky texture of the mousse.
- Once the chocolate and butter is melted, allow to cool so the egg yolks don’t cook once added.
- Gently fold the eggs whites and then whipped cream with the chocolate – gentle so you don’t lose all the air you just whipped in.
- Refrigerate for minimum of 2 hours or overnight.
Equipment:
- Small saucepan for double boiler
- Multiple medium sized mixing bowls
- Hand mixer with beaters
- Spatula
- 6 small dessert cups/bowls
Kahlua Chocolate Mousse
Luscious, airy chocolate mousse with a boozy twist.
Ingredients
- 6 ounces semi-sweet chocolate chopped into small pieces
- 3 tbsp butter melted
- 3 eggs seperated
- 1/4 cups granulated sugar + 2 tbsp
- 2 tbsp Kahlua liquor
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
Chocolate Mousse
- In a double boiler, melt the chocolate and butter, set asideto cool.
- Separate the eggs into two seperate bowls.
- Add the egg yolks and Kahlua to the melted chocolate mixture until combined. Set aside to cool.
- Use a hand mixer to whip the egg whites until soft peaks. Add the cream of tartar and granulated sugar until hard peaks. You should be able to remove the beaters and little peaks remain standing.
- Gently fold the egg whites into the chocolate mixture.
- In another bowl, whip the heavy whipping cream, right before reaching soft peaks, add both the sugar and vanilla extract. Continue to whip until fully soft peaks.
- Gently fold into the chocolate mixture.
- Separate mixture into 6 glasses/bowls.
- Cover with plastic wrap and then chill for a minimum 2 hours.
- Garnish with fresh berries!
Notes
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.