Prep 15 mins
Cook 20 mins
Take the combination of espresso, chocolate and Kahlua, WOW.
- 3 ounces unsweetened chocolate
- 3 tablespoons Kahlua
- 3 tablespoons water
- 6 eggs, separated
- 3⁄4 cup sugar
- 2 tablespoons instant espresso
- 1 teaspoon vanilla extract
- 2 cups heavy cream, whipped
- 2 ounces bittersweet chocolate, grated
- 1⁄2 teaspoon instant espresso (for garnish)
- Cream together the egg yolks, sugar, espresso, and vanilla until light.
- Add the melted chocolate and mix well.
- Pour into a large bowl.
- Beat the egg whites separately until firm but not dry.
- Using a rubber spatula, gently fold the chocolate – egg mixture, egg whites, whipped cream, and grated chocolate together until no trace of white is left.
- Pour the mousse into one 8-cup soufflé dish, or 8 individual 1-cup ramekins.
- Sprinkle a little espresso on top.
- Freeze the soufflé dish for 4 hours, the ramekins for 3 ½ hours.
If I could rate seperately on taste and on recipe writing, this would get five stars for taste, and one star for recipe writing. I made this over the weekend for a party, and everyone loved it! Very light and fluffy, great chocolate and coffee flavors. However, the recipe leaves out the step of melting the chocolate (I used a bowl over simmering water for this), and that you should add the Kahlua to the egg mixture along with the chocolate. I'm still not sure what the water was meant for, but I didn't use any, and it came out fine. I folded the egg whites into the chocolate/egg mixture first, then the whipped cream. For my party (barbeque) I wanted individual servings, so I froze in 3 ounce paper cups, which gave me 20 small servings. Each of these then got topped with more whipped cream just before serving.