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  1. Exported from MasterCook

  2. Kahlua Mocha Mousse

  3. 6 Preparation Time :

  4. Categories : Desserts Alcohol

  5. Chocolate

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 2 1/2 ounces Bittersweet chocolate -- cut in small pieces

  8. 1 1/2 ounces Unsweetened chocolate -- cut in small pieces

  9. 2 tablespoons Coffee -- very strong brew

  10. 2 tablespoons Kahlua

  11. 2 Eggs; room temperature -- separated

  12. 1/4 cup Sugar

  13. 1 pinch Cream of tartar

  14. 1/2 cup Heavy cream -- well chilled

  15. --CHOCOLATE LEAVES (GARNISH--

  16. 3 ounces Bittersweet chocolate

  17. 24 Decorative leaves -- non-poisonous lemon

  18. florists leaves

  19. For the Mousse: In the top of a double boiler, set over barely simmering water,

  20. melt the chocolates with the coffee and the Kahlua, stirring occaisionally. In

  21. a bowl with an electric mixer, beat the egg yolks with 3 tb. of the sugar until

  22. the mixture is thick and pale and stir in the chocolate mixture. In another

  23. bowl, beat the egg whites with a pinch of salt until they are frothy, add the

  24. cream of tartar, and beat the whites until they hold soft peaks. Beat in the

  25. remaining 1 tb. sugar gradually and beat the whites until they just hold stiff

  26. peaks. Stir 1/4 of the whites into the chocolate mixture, then fold in the

  27. remaining whites and the whipped cream, gently but thouroughly. Pour the mousse

  28. 1 qt. shallow dish and chill, covered, for at least two hours.

  29. be made a day in advance) Before serving, arrange some of the chocolate leaves

  30. on the mousse, and serve the remaining leaves separately. Chocolate leaves: In

  31. the top of a double boiler set over barely simmering water, melt the chocolate.

  32. With a spoon, coat the back (non-shiny) side of each leaf with the chocolate,

  33. being careful not to let the chocolate drip onto the shiny side. Place the

  34. leaves, chocolate side up on a jelly roll pan lined with wax paper, and prop

  35. the edges of the leaves with pieces of foil or paper towel to allow the edges

  36. to curl. Chill the leaves for 20 minutes, or until the chocolate has hardened,

  37. and, working quickly, peel off the lemon leaves. (If the chocolate gets too

  38. 5 minutes more, or until hardened

  39. chilled until just before serving. Makes 24 leaves. - - - - - - - - - - - - - - - - - -

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