Recipe by KimFassett
"This rich and decadent chocolate mousse is easy to make."
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semisweet chocolate chips
coffee-flavored liqueur (such as Kahlua®)
egg yolk, lightly beaten
1 1/2 teaspoons
heavy whipping cream
this is nice but i hated it!!!
I was excited about this recipe. With all the good reviews and simple instructions how could I go wrong. Unfortunately, the first time my chocolate mixture seized before I could add the egg yolk. The second attempt iit seized while it was cooling. I went ahead and added it to the whipped cream hoping it would mix, but it just turned into whipped cream with chocolate chunks. I'd love some tips on how to remedy this as I'm usually a decent cook and can follow good directions.
I've tried innumerable different chocolate mousse recipes, as it's one of my favorite desserts, but to no avail. After a while, I just gave up. But I took a trip to NC and had a delicious chocolate mousse, and a few months after I got home, I was desperate to recreate that experience, so I searched all over for a good recipe. I stumbled upon this one, and I'm SO glad I did! I absolutely LOVE it!!! I'll never use any other chocolate mousse recipe. Thank you! The only thing I did differently than the recipe is that I didn't add the extra white sugar to the cream. I don't like my mousses too sweet. It was perfect! 5 stars.
Kahlua and chocolate? How can this be anything but five stars? This is a sinful, effortless dessert.
Tried this recipe for my bookclub members and they all loved it except for one who isn't a fan of coffee taste. I used Kahlua but did not taste it at all. I also added almond extract, vanilla, and Kahlua in the whip cream for the topping and that provided a fantastic complimentary taste to the mousse. I dusted the topping with nutmeg and added a sliced strawberry to each serving. It made a beautful presentation.
Sooo easy and well-received! Instead of Kahlua, I used peppermint liqueur with great results, otherwise I followed the recipe exactly.
Easy to make and delicious...husband loved it! I added some espresso coffee, about 2 tablespoons with the eggs. Also added a tablespoon of Gran Marnier instead of coffee liqeur.
Meowsandy it could be the type of chocolate or too much liquor. You need a certain amount of fats to balance your liquor or the chocolate will seize. Try a higher % cocoa butter in your chocolate (Ghirardelli is great) and maybe a dribble of butter or veg oil. Add the liquor only in the amount called for, or use instant coffe or coffe flavored drink mix. Also, use a double boiler and melt VERY slowly. Cook too fast and it will seize. Hope this helps you! As for the recipe, it was ok. It was more like a thick chocolate whipped cream than a mousse. I used it in my crepes, so it sufficed, but next time I will find another recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 281
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