Kahlua Chocolate Mousse Recipe
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Kahlua Chocolate Mousse Recipe

Easy to make delicious dark chocolate mousse recipe spiked with kahlua and espresso.
Prep Time20 mins
Cook Time15 mins
Total Time2 hrs
Course: Dessert
Cuisine: Italian
Servings: 6
Author: Hina Gujral


  • 50 gram dark chocolate or semi sweet chocolate cut into chunks
  • 2 tbsp espresso coffee
  • 2 Egg yolk
  • 40 gram caster sugar
  • ½ Cup whipping cream
  • 2 tbsp Kahlua or any other coffee liquor
  • 1 Gelatin Leaf or 1 tbsp gelatin


  • Soften the gelatin sheets in two tablespoon of lukewarm water for a minute or so.
  • Whip the heavy cream until stiff peak forms using hand blender (Buy it here) and keep in fridge in a bowl until required.
  • Meanwhile, in a mixing bowl, whisk the egg yolk and sugar over a double boiler till the mixture starts forming ribbon consistency. The mixture will turn pale in color. Set aside.
  • In a double boiler melt the chocolate and espresso coffee over very low heat till the chocolate melts. Remove from the heat. Keep aside till required.
  • Spoon ¼ of the melted chocolate into the egg yolk mixture to temper, add the remaining melted chocolate along with kahlua and stir to combine. Make sure no lumps remain.
  • Now melt the soaked gelatin by reheating in microwave. Add it to the chocolate mixture along with whipped cream.
  • Fold the chocolate mixture into the whipped heavy cream being careful not to over mix.
  • Pour the mixture into the serving glass, cover with a cling foil and refrigerate for a minimum of 4 to 6 hours or best overnight.
  • Serve Chocolate Mousse chilled with whipped cream and fresh strawberry.


Equipment Used: Hand Blender (Buy it here), Coffee Maker (Buy it here)