Extreme Kahlua Chocolate Mousse

Total Time
1hr 42mins
Prep 15 mins
Cook 1 hr 27 mins

It 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, “mmmmmmmmmmmmmmm.” Make small servings as this is *rich*. Found at worththewisk.com

Ingredients Nutrition


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


Most Helpful

Wow, this is so good and RICH! I made 3 servings and used my mini crockpot and it was perfect. When I blended mine, it didn't expand much, but once it chilled it set up nicely. DH REALLY loved this, anything super chocolately is up his alley. Made for ZWT8-Food of the Aztecs Challenge.

AZPARZYCH August 11, 2012

Made for "Food of the Aztecs - Zaar World Tour 8" Om Nom NOM! I don't think I blended or chilled this for long enough due to having a 3 hour power outage today, but it was still. amazingly delicious. I served it up in large bowls and we could only get through a few mouthfuls as it is extremely decadent! I will definatley make this again, but I will serve in shot glasses instead.

Thank you for such an amazing recipe mom.

Ok so I let it set for two days, thickened up just fine. (first chance I had to eat it since weekend). So its a winner set or unset.

Satyne August 07, 2012

So decadent! I had to improvise a bit -- I think my landlord "borrowed" my crock pot, because I went to the basement to go get it for this, and the box is there, but not the crockpot (grr!). I used a double boiler instead. I wasn't sure how long to blend this for, because my mousse didn't seem to be getting any more voluminous, but it set up nicely in the fridge after a few hours. Definitely very rich, and would probably be equally good with some whipped fresh cream folded in. I had a surplus of Scharffen-Berger bittersweet chocolate, so I used that in place of the chips, but otherwise made this as written. This was really nice with fresh strawberries (the fruit acid cut the richness of the mousse a bit). This would make a lovely filling for a chocolate blackout-type cake. Thanks for posting! Made for The Honeys for The Food of The Gods challenge for ZWT8

Muffin Goddess August 06, 2012

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