Kahlua Chocolate Mousse – do you CRAVE deep, dark, thick mmmmmmousse with the flavor of Kahlua? This mousse is “classic” because it put Kahlua on the map when it came to cooking with it. Decades ago, one restaurant, brilliant idea, spread like wildfire, history.
Maybe one day I’ll create a Kahlua-only recipe blog. What should I call it?? I have 500+ on the cloud. Back in the day, I did public relations for the brand and amassed a treasure trove. And if you’re a regular reader here, you know I’ve tried numerous ways to let current corporate owners AND their agency know. Yes, they also have the library (I gave to them) but I still have a copy. Perfectly legit, all the recipes were marketed for “free” publicity. (I put “free” in quotes because they paid US a pretty penny. Not free, LOL.)
We little PR folk sent hundreds and hundreds of recipes and photos out to newspapers, magazines, TV and radio every year. “Please publicize how yummy Kahlua can be when you cook with it.” That was the job. And let me tell you, this one, the Classic Mousse, is worth keeping in YOUR treasure trove.
Classic Kahlúa Chocolate Mousse
Makes 6 to 10 servings
- 1 lb. dark sweet chocolate, cut in pieces
- 3 oz. butter, cut in pieces
- 1/2 cup sifted powdered sugar
- 3 eggs, separated
- 1/4 cup Kahlúa
- 1 teaspoon instant coffee powder
- 2 cups whipping cream
In top of double boiler, melt chocolate and butter over simmering water. Turn off heat but allow mixture to stay warm and melted.
In large bowl, combine sugar, egg yolks, Kahlúa and coffee powder. Blend in chocolate mixture.
In a separate bowl, whip cream until stiff peaks form; fold into Kahlúa-chocolate mixture.