Coffee Liqueur Chocolate Mousse
Submitted by sophie
Velvety chocolate mousse laced with Kahlua, lightened with beaten egg whites and whipped cream. Just 6 ingredients and a few hours in the fridge for a stunning French-style dessert.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
4 hrsSix ingredients. That’s all it takes to make a chocolate mousse that tastes like it belongs in a Parisian bistro. Semi-sweet chocolate melts into cream, then gets stirred into a warm Kahlua-sugar mixture that deepens the chocolate into something complex and slightly boozy.
Beaten egg whites go in first for airiness, then folded whipped cream adds that silky, cloud-like texture. A few hours in the fridge and the mousse sets into something spoonable, rich, and intensely chocolatey.
Serve it in small cups or wine glasses. A little goes a long way.
Pro Tips
- Cool the chocolate mixture for the full 20 minutes. Folding warm chocolate into egg whites will deflate them instantly and you’ll lose all that lift.
- Fold, don’t stir. Use a rubber spatula and gentle sweeping motions. The goal is to keep as much air in the mousse as possible.
- Chill for at least 3 hours. Patience pays off. The texture firms up from pourable to spoonable, which is exactly what you want.
Ingredients
Directions
In saucepan over very low heat, mix coffee liqueur and sugar; stirring until dissolved.
Remove from heat. In top of double boiler, melt chocolate with cream, cool 20 minutes.
Stir chocolate into coffee liqueur mixture.
Carefully fold in egg whites, then whipped cream.
Chill 3 hours before serving.
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