Kahlua Mousse

Lynnda Cloutier


Coffee and chocolate. Yum!


★★★★★ 1 vote



  • ·
    1 lb. bittersweet chocolate, chopped
  • ·
    3 oz. butter
  • ·
    3 large eggs, separated
  • ·
    1/3 cup powdered sugar
  • ·
    1/4 cup kahlua (coffee liqueur)
  • ·
    1 t. instant coffee granules
  • ·
    2 cups heavy cream

How to Make Kahlua Mousse


  1. Melt chocolate with the butter and egg yolks in double boiler over barely simmering water. In large bowl, mix the powdered sugar, Kahlua and coffee powder. Stir the chocolate mixture into the bowl. Whip the cream until stiff and fold it into the Kahlua and chocolate mixture. Beat the egg whites until just stiff. Do not overbeat. Fold them into the mixture. Spoon the mixture into 8 individual serving bowls. Refrigerate for at least 4 hours before serving. If desired, decorate the mousse with extra whipped cream flavored with vanilla extract or Kahlua. Serves 8
    The golden book of Chocolate

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About Kahlua Mousse

Course/Dish: Chocolate

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