Ingredients for Chocolate Kahlua Mousse
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How to Make Chocolate Kahlua Mousse
- In a medium heatproof bowl, whisk together the egg yolks and sugar until pale and thick. (A stand mixer or hand mixer works best)
- Gradually whisk in the cocoa powder until smooth and combined.
- Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water).
- Whisk constantly for 5-7 minutes, or until the mixture thickens significantly and darkens in color. The mixture should coat the back of a spoon.
- Remove the bowl from the heat and stir in the Kahlúa liqueur. Set aside to cool slightly.
- In a separate bowl, beat the cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold 1/2 cup of the whipped cream into the chocolate mixture to lighten it.
- Gently fold in the remaining whipped cream until just combined. Be careful not to overmix.
- Divide the mousse evenly among 6 small ramekins or dessert glasses.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
77g
Fat
72g
Carbs
8g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion 5 Ingredients Or Less Desserts Lunch Eggs Dairy Easy Refrigerator Steam Beginner Cook Dinner Party Holiday Event Romantic Cakes Puddings And Mousses Chocolate Stove Top Dietary Low Sodium Comfort Food Low In Something Taste Mood Equipment Technique
