Savor the luscious blend of rich dark chocolate and Kahlúa liqueur in this Chocolate Kahlúa Mousse—a dessert that elevates indulgence to new heights. Layered with velvety cream cheese infused with coffee essence, each spoonful unveils a symphony of flavors, from the deep cocoa notes to the subtle hint of liqueur. With its creamy texture and decadent taste, this dessert stands as a testament to elegance and gourmet pleasure, making every bite a celebration of luxurious sweetness. Perfect for a dinner finale or a special gathering, this mousse embodies sophistication and irresistible charm.
Espresso Martini chocolate pots recipe
Indulge in layers of rich dark chocolate infused with Kahlúa liqueur, topped with a velvety blend of cream cheese and coffee essence. This Chocolate Kahlúa Mousse is a decadent, creamy dessert that's as elegant as it is delicious.
Equipment
- Heatproof Bowl
- Saucepan
- Whisk or spoon
- Glasses or Ramekins
- Plastic Wrap or Covers
Ingredients
Ingredients:
- 100 g Dark chocolate broken into pieces
- 150 ml Double cream
- 2 tbsp Kahlúa liqueur
- Coffee granules and cocoa powder for decoration
Topping:
- 150 g Philadelphia cream cheese
- 1 tsp Camp coffee liquid
- 2 tbsp Icing sugar
- 4 Glasses or Ramekins
Instructions
Prepare the Chocolate Base:
- Place the dark chocolate pieces in a heatproof bowl.
- In a saucepan, heat the double cream over medium heat until it starts to simmer (don't let it boil).
- Pour the hot cream over the chocolate pieces and let it sit for a minute.
- Stir until the chocolate is melted and the mixture is smooth.
- Add the Kahlúa liqueur and mix well. Let it cool slightly.
Make the Topping:
- In a separate bowl, combine the Philadelphia cream cheese, Camp coffee liquid, and icing sugar. Mix until smooth.
Assemble the Mousse:
- Divide the chocolate mixture evenly among the 4 glasses or ramekins, filling each about halfway.
Layer with Topping:
- Spoon the cream cheese mixture on top of the chocolate in each glass, creating a second layer.
Chill and Decorate:
- Cover the glasses with plastic wrap and refrigerate for at least 2-3 hours or until set.
Finishing Touches:
- Before serving, sprinkle a pinch of coffee granules and a dusting of cocoa powder on top of each mousse for decoration.
- Serve and Enjoy:
- Serve chilled and savor the delicious layers of chocolate and coffee-infused creaminess!
Notes
- Chocolate Quality: Use good quality dark chocolate for a richer flavor.
- Cream Temperature: Be cautious not to let the cream boil; a simmer is ideal for melting chocolate.
- Chilling Time: Ensure sufficient chilling time for the mousse to set properly.
- Adjusting Sweetness: Taste the cream cheese topping mixture and adjust the icing sugar to suit your preference.
- Decorating: Feel free to get creative with decorations—cocoa powder, chocolate shavings, or a coffee bean on top can enhance presentation.
- Make-Ahead: This dessert can be made a day in advance, giving flavors more time to meld together.
- Servings: The recipe makes about 4 servings; adjust quantities accordingly for more or fewer portions.
- Liqueur Substitution: If Kahlúa isn't available, other coffee-flavored liqueurs can be used as substitutes, adjusting the amount according to taste.
Nutrition
Calories: 457kcal | Carbohydrates: 26g | Fat: 35g | Saturated Fat: 22g
