Boozy Chocolate Kahlua Mousse

I have good news, and I have good news!

First, my oven has been fixed by the delayed repairman - he turned up, only 15 minutes late this time, and managed to replace the broken oven fan.  He also scratched the floor when he shifted the oven out, but I'm willing to overlook this because the oven now works!

In other good news, I found a Chocolate Mousse recipe that does not contain raw egg yolk. Because I was 'without oven' for over a week, dessert-time in my household was a sorry affair of ice cream for most nights.  Then I discovered this recipe.

I've always been a bit hesitant about eating raw eggs, so I've avoided making uncooked mousse.  This is a good recipe, though. The whipped eggwhite makes the mousse very light, and the dark chocolate is not too sweet, so even though the mousse seems quite rich, you don't feel weighed down afterwards.  Serving the mousse with strawberries may have helped. Give it a go, and don't skimp on the Kahlua - I highly recommend it. 

Caveats: i) You will need 3 mixing bowls for this recipe. ii) I don't like raw egg yolk, but eggwhite is okay by me.

Chocolate Kahlua Mousse

serves 4

Ingredients

200g dark chocolate, chopped

1 eggwhite

2 tsp caster sugar

300ml thickened cream

1/2 tsp instant coffee powder

50ml Kahlua (or a smidgeon more, if you like)

1 punnet strawberries

1/2 cup white chocolate, grated

Method

1.  First bowl: Place chocolate into a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted. Set aside to cool

2.  Second bowl: Place cream and coffee powder into a bowl and beat with electric beaters until starting to thicken. Add Kahlua and beat until soft peaks form. Fold one-third of the cream mixture into the chocolate.

3.  Third bowl: Beat egg white until soft peaks form. Gradually add caster sugar beating until stiff.

4.  Back to the first bowl: Fold remaining cream and egg white into chocolate mixture until just combined.

5.  Spoon mixture into 4 x 1 cup ramekins or glasses. Cover and chill for 2-3 hours.

6.  Serve topped with strawberries and sprinkle with grated white chocolate.

Recipe adapted from taste.com.au

In the 3 mixing bowls are: the cream/coffee/Kahlua, the melted chocolate, and the beaten eggwhite.  I used a white chocolate frog (grated) to top the mousse.

In other news, you could also replace the coffee powder and Kahlua with Cointreau.

The mousse will harden in the refrigerator, so remove from the fridge 30 minutes before serving, if you want a softer texture.

I will be making this excellent mousse often, even though I have an oven again.