Kahluachocolatemousse Recipes

EASY CHOCOLATE MOUSSE WITHOUT EGGS

Steps:

• Place chocolate chips in a large bowl.
• Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
• Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
• Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
• Spoon into glasses and refrigerate until firm, at least 3 hours.

CHOCOLATE KAHLUA MOUSSE

Steps:

• In a medium bowl beat with mixer egg yolks and sugar until thick and a pale lemon color.
• Beat in cocoa.
• Place bowl over saucepan of gently simmering water.
• Beat 5-minutes or until mixture darkens and beaters leave a trail.
• Remove from heat and stir in liqueur, set aside.
• In a separate bowl whip cream until it holds stiff peaks.
• Stir 1/2 cup of the whipped cream into cocoa mixture to lighten it.
• Gently fold remaining whipped cream into cocoa mixture until well combined.
• Divide among 6 small decorative ramekin dishes.
• Chill 1-2 hours before serving.

EXTREME KAHLUA CHOCOLATE MOUSSE

Steps:

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

KAHLUA MOUSSE

Steps:

• beat egg yolks and 2 tbsp kahlua in the top of a double boiler.
• beat in 1/4 cup sugar and beat until slightly thickened,and color lightens.
• place pan over boiling water.
• cook stir until thickened,about ten minutes.
• set top of double boiler in a bowl of cold water.
• beat until mixture is thick, 3-4 minutes.
• melt chocolate and butter together.
• stir in remaining 2 tbsp Kahlua.
• add to egg mixture.
• beat whites until soft peaks form.
• add remaining sugar.
• Beat until stiff peaks form.
• add to chocolate mixture.
• beat whipping cream stiff.
• fold into chocolate mixture.
• spoon mousse into parfait glasses or dessert cups.
• chill 3 hours before serving.

KAHLUA MOUSSE

Steps:

• In top of double boiler, melt chocolate and butter over simmering water. In large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in chocolate mixture. Whip cream until stiff peaks form, then fold into Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into mixture. Spoon into serving bowl or dessert glasses. Refrigerate 4 hours or overnight. Garnish, if desired.

KAHLUA CHOCOLATE MOUSSE

Steps:

• In a small bowl, combine 1/3 cup of cold water and gelatin and let soften for 4-5 minutes.
• Mix cocca, 1 cup water, Kahula, salt, and softened gelatin.
• Bring to a boil and boil over medium heat for 2 minutes stirring constantly.
• Remove from heat .
• Pour mixture into a large bowl, and add milk, and vanilla, mixing well.
• Chill for one hour.
• Fold whipped topping into mixture and divide into 8 dessert cups.
• Chill for at least 1 hour, and serve.

EL TORITO'S KAHLUA MOUSSE

Steps:

• In a large bowl beat the 2 cups cool whip with the cream until stiff peaks form.
• With a spatula stir in the cocoa powder, instant coffee and sugar and blend well.
• Add kahlua and stir thoroughly with a spatula.
• Spoon into 6 dessert cups and chill.
• When ready to serve, dust the top of each serving with chocolate sprinkles and crown with a dollop Of cool whip.
• Serve with wafer cookies.