Easy recipe for Chocolate Mousse
This Easy Chocolate Mousse with Kahlúa can be prepared in 10 minutes with no whipping or folding of egg whites or cream. With an ultra-silky texture and an intense chocolatey flavor, it’s the perfect make-ahead dessert for any occasion.
Servings: 6 servings
Calories: 395kcal
Ingredients
- 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
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
Nutrition
Calories: 395kcal | Carbohydrates: 27g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 41mg | Potassium: 235mg | Fiber: 2g | Sugar: 23g | Vitamin A: 779IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg