Chocolate Mousse
Added August 15, 2002 | Recipe #37357
Total Time:
Prep Time:
Cook Time:
One for the chocolate lovers, the added Kahlua makes it great for grown-ups
Ingredients:
180 g milk chocolate or 180 g
dark chocolate
, broken
4
eggs
, separated
1 tablespoon
Kahlua
(or other liqueur)
300 ml
thickened
cream
Directions:
1
Place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note).
2
Stir until melted.
3
Remove from heat.
4
Stir in combined egg yolks and Kahlua.
5
Allow to cool slightly.
6
Whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly).
7
Gently fold chocolate mixture through whipped cream.
8
In a clean, dry bowl, beat egg whites until soft peaks form.
9
Lightly fold egg whites into chocolate mixture until well combined.
10
Spoon into 4 individual dishes or 1 large dish.
11
Refrigerate for several hours until firm.
12
Serve with extra cream, chocolate flakes and berries.
13
Note: Chocolate may also be melted in the microwave on MEDIUM power.
14
Heat in 30 second bursts, stirring after each burst, until melted.
Ratings & Reviews:
Deliocious! My daughter prepared this rich dessert using "maraschino" for the flavor. I'm sure she will prepare this for us again.
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Thanks Terese for a great recipe. I didn't add any liquor, but I did add a pinch of cinnamon, a pinch of clove and ginger. Everyone loved it. It didn't last long enough for me to take a pic, I will do it again very soon.
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I changed the recipe to milk free and it was FABULOUS. I used dark chocolate and a little corn syrup to sweeten to taste and it was awesome. This recipe is so simple and elegant. I will be making it again.
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Nutritional Facts for Chocolate Mousse
Serving Size: 1 (175 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 548.7
Calories from Fat 375
68%
Total Fat 41.7 g
64%
Saturated Fat 24.6 g
123%
Cholesterol 281.2 mg
93%
Sodium 132.9 mg
5%
Total Carbohydrate 30.7 g
10%
Dietary Fiber 1.5 g
6%
Sugars 24.8 g
99%
Protein 11.3 g
22%
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