Kahlua and Cream Chocolate Mousse
How to Make Kahlua and Cream Chocolate Mousse
- Melt the bittersweet chocolate in microwave or over simmering water and set aside to cool. Boil the Kahlua in a small bowl in the microwave or on stove top for 45 seconds and set aside to cool.
- Beat the heavy cream until it becomes whipped cream. Set in refrigerator for 10 minutes to get it chilled.
- Beat the egg yolks with the sugar until pale and thickened about 5 minutes. Whip in the Kahlua and the chocolate.
- Fold in the whipped cream.
Cover and store in fridge.