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Anna Lee's

Chocolate Kahlua Mousse

A creamy amazing flavor in every bite mousse. Easy to make and beautiful to serve.
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Servings: 8
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy whipping cream
  • 2 teaspoons instant coffee granules, I use decaf
  • 1/3 cup powdered sugar
  • 1 cup chocolate chips; semi-sweet
  • 1/2 cup hot coffee; can make with instant or coffee you have made
  • 1/2 tablespoon Kahlua (optional)

Method
 

  1. Whip the heavy whipping cream, instant coffee granules and powdered sugar till set- not stiff
  2. In processor: pulverize the chocolate chips.
  3. Add hot coffee blend and then add Kahlua. Kahlua is optional
  4. Keep 1/4 cup of chocolate separate for garnish.
  5. Pour chocolate into cream and gently fold together.
  6. Spoon into serving dishes; glasses, bowls, cups tart shells etc.
  7. Pour/Drizzle the 1/4 cup of reserved chocolate over the top of the mousse and refrigerate at least 2 hours.

Notes

Can be used  as a trifle, for a fruit dip or to fill a cake. 
Will keep 4 to 5 days covered in refrigerator and can be frozen. 
If serving with a cookie straw don't insert till ready to serve.