Sinful Chocolate Mousse

8
Bill Wesley

By
@bwesley99

Even in restaurants, chocolate mousse seems to be nothing more than chocolate pudding. This recipe is the real thing. It is not difficult to make but your taste buds will be delighted with a melange of flavors - chocolate, coffee, and citrus. And what an aftertaste!

Blue Ribbon Recipe

Creamy and chocolaty, this mousse is sinful. We loved the Grand Marnier and Kahlua. The Kahlua adds a slight coffee flavor while the Grand Marnier gives a faint taste of orange. Its texture is perfect - light and fluffy. This is definitely a rich and decadent dessert.

Note: Make sure to refrigerate for 6 hours like the instructions say for it to have the texture of mousse. Also, make sure to use fresh eggs when preparing this dessert. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
20 Min
Method:
Food Processor

Ingredients

  • 1 pkg
    semi-sweet chocolate chips (6 oz)
  • 2 Tbsp
    Kahlua
  • 1 Tbsp
    Grand Marnier
  • 1 tsp
    vanilla
  • 2 large
    eggs
  • 2 large
    egg yolks
  • 1/4 c
    sugar
  • 1/2 pt
    heavy cream

How to Make Sinful Chocolate Mousse

Step-by-Step

  1. The chocolate: Melt the chocolate with the Kahlua and the Grand Marnier in the top of a double boiler. Set aside.
  2. Blend: Put the whole eggs and the yolks, vanilla, and sugar in a blender.
  3. Mix at medium speed for 3 minutes.
  4. Add the cream and mix until smooth.
  5. Finally, add the chocolate mixture and mix in completely.
  6. The Finish: Pour the mixture into 6 serving containers (I like to use wine glasses but small cream pots are fine).
  7. Refrigerate for 6 hours or more. Mousse should be well set.
  8. Caution: Don't worry that the portions seem small. This is a very rich dessert. This recipe cannot be successfully doubled. If you need more, make two batches.

Printable Recipe Card

About Sinful Chocolate Mousse

Course/Dish: Puddings Chocolate
Main Ingredient: Dairy
Regional Style: French
Hashtags: #mousse #chocolate



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