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