Can chocolate mousse be frozen?

Yes, chocolate mousse can be placed in airtight, freezer safe containers and frozen for up to 2 months. Thaw overnight in the refrigerator – or serve frozen for a slightly different dessert. (It won’t freeze hard due to the alcohol in the Kahlua.) You could also freeze the mousse in one large container, thaw in the refrigerator and then serve buffet style, with a bowl of whipped cream and small bowls of a few garnishes on the side.

Where is chocolate mousse from?

Chocolate mousse originated in France during the 18th century. There are various theories as to who invented this delicacy – many believe it was the brainchild of the post-Impressionist painter Henri Toulouse-Lautrec.

Kahlúa is a liqueur made from 100% Arabica coffee beans and rum.

What are Kahlúa alternatives?

If you don’t have – or can’t find – Kahlúa, here are a few substitutes: • Tia Maria – another coffee liqueur • Frangelico – a hazelnut liqueur • Amaretto – an almond and mildly fruity liqueur • Instant coffee – for a nonalcoholic alternative, dissolve 1 teaspoon instant coffee in 2 tablespoons water

Easy Homemade Chocolate Mousse - A Well Seasoned Kitchen

Ingredients

Scale

Note: this recipe contains raw egg. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.

6 ounces semi-sweet chocolate – (chips work well)
2 tablespoons Kahlúa liqueur
1 tablespoon fresh orange juice
2 large eggs
2 egg yolks
1 teaspoon vanilla extract
1/4 cup extra-fine sugar
1 cup heavy whipping cream

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Instructions

In the top of a double boiler over low heat (water at a low boil), melt chocolate together with the Kahlúa, stirring, just until the chocolate is melted. Set aside to cool a bit. Don’t worry if it comes out looking like ganache (or super thick frosting) – it will still work.
In a blender container or food processor bowl, combine orange juice, eggs, egg yolks, vanilla and sugar. Blend.
Add melted chocolate mixture and blend again.
Add heavy cream and blend again.
Pour into six pots de crème or stemmed glasses. Refrigerate at least 4 hours before serving.

Notes

Make ahead: Mousse can be made 24 hours ahead, covered and refrigerated. Can also be frozen for up to 2 months (see details in blog post).

Serving suggestions: Spoon a dollop of whipped cream (flavored with powdered sugar and vanilla) on top of each pot/glass and garnish with one of the following:

Small mint leaf
Chocolate shavings
Cocoa powder
Chopped toasted nuts (pecans, walnuts, almonds)
Fresh raspberries

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: Dessert, make ahead, quick and easy
Method: Blender
Cuisine: French

Nutrition

Serving Size:
Calories: 307
Sugar: 27.7 g
Sodium: 32.4 mg
Fat: 18.4 g
Saturated Fat: 10.7 g
Carbohydrates: 30.5 g
Fiber: 2 g
Protein: 5.6 g
Cholesterol: 146.1 mg