Extreme Kahlua Chocolate Mousse

Kahlua-MousseIt doesn’t get much better’n this. Besides being remarkably easy to make (thanks to the crockpot), once chilled, this food from the Gods becomes super dense, like the center of an incredible chocolate bon bon. Take a bite and you will go, “mmmmmmmm.”

But heed this warning: do not dish up a portion the size of this photo. Waaaaay too rich.  That was my mistake… next time, I will refrigerate in one batch and then scoop into serving dishes.

Thank you to the wonderful blog A Year of Slow Cooking – her crockpot chocolate mousse recipe was inspired by Epicurious. Being the Kahlua kid that I am, it made me think of THE food recipe that put Kahlua on the culinary map in the 80s – Kahlua Mousse on restaurant menus. From then on, thousands of cooking uses for Kahlua emerged. This is her recipe technique with a little Kahlua personality.

Extreme Kahlua Chocolate Mousse

  • 2 cups heavy cream
  • 4 large egg yolks
  • 3 Tbsp. sugar
  • 1/4 cup cold strong coffee
  • 2 Tbsp. Kahlua
  • 1 tsp. vanilla extract
  • 2 cups semi-sweet chocolate chips

In a 4 qt. crockpot, stir together the cream, yolks, sugar, coffee, Kahlua and vanilla extract until well blended, but don’t whip.  Stir in chocolate chips, cook on LOW for 1 hour, 45 minutes or until surface has small bubbles and chocolate is melted.  Carefully pour the hot liquid into a blender and blend on high until it expands to 5 or 6 cups.  Pour into a pyrex bowl, cover with plastic wrap and refrigerate several hours.  To serve, scoop into serving dishes.  Makes 6 servings.

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Extreme Kahlua Chocolate Mousse | Intoxicult
October 26, 2010 at 4:24 am
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