Chocolate Kahlua Mousse

Love mousse, but real mouse is made with raw eggs but many will not eat it because for raw egg.  Today there are many other ways of making mousse without raw eggs and this is a very simple and easy way of first making custard and then mixing it and refrigerating it.  This Chocolate Kahlua Mousse is so simple and delicious.  The only issue is that you have to pretty much make this the night before.

It is time for Secret Recipe Club.  This recipe is part of the monthly Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Dancing Veggies, which is written by Amanda.  Amanda writes a great food blog that focuses on healthy vegetarian food on a budget.

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Chocolate Kahlua Mousse

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes


1 cup heavy cream

2 tbsp Kahlua

1 egg & 1 egg yolk

1 cup semi sweet chocolate chips


Heat the cream in a medium saucepan over low heat. In a separate bowl whip the eggs for about 2 minutes. Once the cream is simmering and some of the cream to the eggs and mix, then add the egg/cream mixture back into the pot slowly. Add the Kahlua and continue to simmer for 20 minutes. Do not walk away from this pot, if it boils you will have scrambled eggs. Stir frequently and make sure the mixture doesn't boil.

Break up the chocolate chips in a blender, using the crush or chop function, and then slowly add the hot liquid to the blender. Turn setting to puree and blend well for at least 5 minutes. The mixture will expand to around 4 cups.

Pour in to wine glasses or ramekins and place in the fridge for at least 6 hrs to set. Enjoy!

Even the non-set mousse still found a home and tasted similar to a Kahlua milkshake, which is not a bad thing in my opinion.

Adapted from: Dancing Veggies

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