Capuccino Mousse with Créme de Kahlua
Published by Harvard Common Press
This simple, foolproof recipe makes light work of almost everyone's favorite dessert.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date
Dietary Considerationgluten-free, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturechocolatey, creamy, rich, sweet
Type of Dishchocolate dessert, dessert
- 8 ounces semisweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon instant espresso or instant regular coffee
- 3 egg yolks
- 1 tablespoon Kahlua or Tia Maria
- 1 teaspoon brandy
- ½ cup heavy cream
- 1 teaspoon sugar
- ½ teaspoon vanilla extract
Put the chocolate chips into a food processor. Heat the cream and instant coffee until the mixture is very hot, but do not allow it to boil. Pour it into the food processor. Blend for about 1 minute, or until the chocolate is melted.
With the machine running, add the egg yolks one at a time, then the liqueur and brandy. Turn the mixture out into a bowl, and allow it to cool for about 10 minutes. Whip the cream with the sugar and vanilla until the cream is stiff. Fold the whipped cream into the cooled mousse.
Spoon the mousse into champagne or wine glasses, and refrigerate them until the mousse is firm.
Serve the mousse with a little whipped cream on top.
1996 The Morgan Corporation, Ltd.