sinful chocolate mousse

★★★★★ 2 Reviews
bwesley99 avatar
By Bill Wesley
from The Villages, FL

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.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 6
prep time 15 Min
cook time 20 Min
method Food Processor

Ingredients For sinful chocolate mousse

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

How To Make sinful chocolate mousse

Test Kitchen Tips
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.
  • Melting chocolate and liquors in a bowl.
    1
    The chocolate: Melt the chocolate with the Kahlua and the Grand Marnier in the top of a double boiler. Set aside.
  • Egg yolks, vanilla, and sugar in a blender.
    2
    Blend: Put the whole eggs and the yolks, vanilla, and sugar in a blender.
  • Ingredients in blender mixed together.
    3
    Mix at medium speed for 3 minutes.
  • Pouring cream into the blender.
    4
    Add the cream and mix until smooth.
  • Melted chocolate poured into blender and mixed.
    5
    Finally, add the chocolate mixture and mix in completely.
  • Mousse poured into serving containers.
    6
    The Finish: Pour the mixture into 6 serving containers (I like to use wine glasses but small cream pots are fine).
  • Mousse chilling in the fridge.
    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.
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