Kahlua Mousse

Source: Kahlua Recipe Book

Yield: 4 servings

Rating: 4 of 5 - good, rich

Ingredients

• 1/3 lb. (5.3 oz.) dark sweet chocolate, cut into pieces
• 1 oz. butter, cut into pieces
• 8 t. (2 T. + 2 t.) sifted powdered sugar
• 1 egg, separated
• 4 t. Kahlua
• 1/3 t. instant coffee powder
• 2/3 c. whipping cream

Optional Topping:

• 1 c. whipping cream
• 2 t. Kahlua
• chocolate block, for garnish

Directions

• In a double-boiler, melt the chocolate and butter together.
• In a large bowl, combine the sugar, egg yolk, Kahlua, and coffee powder. Blend in the chocolate mixture.
• Whip the cream until stiff peaks form. Fold in the above Kahlua-chocolate mixture.
• Beat the egg whites until soft peaks form. Fold in the above mixture.
• Spoon into serving bowls or dessert glasses. Refrigerate 4 hours or overnight. Garnish, if desired.

Optional topping:

• Whip the whipping cream with the Kahlua until stiff peaks form.
• Top the mousse with this mixture and shave a small amount of chocolate onto the top.

Notes

• This recipe was originally three times as large for eight servings, which was far too much.
• I have substituted Amaretto for the Kahlua (in the mousse, not the topping) and it worked very well.
• I would suggest layering mousse, topping, mousse, topping in the glasses, then sprinkling with shaved chocolate. This seems more pleasing.