Kahlua Chocolate Mousse

Mexican Restaurant Recipe

4 ounces unsweetened chocolate
2 ounces unsalted butter
2 ounces Kahlua liqueur
4 large eggs separated
1 cup granulated sugar, divided use
2 cups heavy cream

Melt chocolate with butter in a double boiler.  Whisk 1/2 cup of sugar with egg yolks until light and lemon in color for about 2-4 minutes, then whisk in Kahlua. Temper some of the warm, chocolate into the egg yolks then whisk the yolks into the chocolate. Hold on the side at room temperature.

In a separate container, whisk heavy cream with 1/4 cup of sugar in a large bowl until fairly stiff and hold cold. Whisk egg whites with 1/4 of sugar until soft peaks. Carefully mix Kahlua base into whipped cream until smooth and one in color. Whip some of the egg whites into the Kahlua base then fold into the rest so it doesn't deflate. Place in refrigerator for at least 10 minutes before serving.

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