Chocolate Kahlua Mousse

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FIRST MELT

  • 12 ounce chocolate 72 % Belgian Dark, chopped
  • 1/2 teaspoons espresso powder, instant

NEXT ADD

  • 2 cups heavy cream
  • 1/2 cup Kahlua
  • large egg yolk
  • 2 ounces sugar

WHISK WELL, MELT AND THEN ADD

  • 1/2 cup(s) Kahlua

WHIP

  • large egg white, to make meringue

For Serving

  • 12 small glasses for individual portions
  • 1 package rolled wafer cookies

Cooking Instructions

  1. In a large bowl, set over a stockpot, melt the dark chocolate. Add the espresso powder.
  2. Add the heavy cream, egg yolks, first installment of Kahlua, and the sugar. Blend very thoroughly, and make sure chocolate is completely melted.
  3. Add the second installment of Kahlua. Remove the bowl from the heat. Set aside to cool.
  4. Beat the egg whites to make meringue. When the chocolate mixture has cooled down to room temp, gently fold in the egg whites.
  5. Divide between small cups, or martini glasses for a fancy presentation.
  6. Chill in the refrigerator for four hours. 
  7. Garnish with a rolled wafer cookie immediately before serving.