Chocolate Mousse

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I like an easy to make, pre-made dessert that sits in the fridge ready to be served.  This semisweet chocolate based treat has a toffee crunch to it with a Kahlua kick.

Serves 10

Ingredients

  • 12 oz of semi-sweet chocolate, chopped for melting
  • 6 tablespoons of unsalted butter, cut into tablespoons
  • 6 eggs, separate the yokes
  • 1 teaspoon cream of tartar (this will increate the egg white tolerance  to warmth)
  • 1/2 cup of granulated sugar
  • 2 tablespoons of light brown sugar
  • 1 cup heavy cream
  • 2 tablespoons of Kahlua
  • 1 cup chopped toffee or Heath bars
  • 1 teaspoon high quality bourbon (or regular) vanilla extract
  • Alcohol Infused Whipped Cream, made with Kahlua for topping

Making It

  • Put the chocolate and butter in a double boiler and melt over simmering water.  If you do not have a double boiler, put a metal strainer over a pot of water and place a heatproof bowl with the chocolate butter mix in it.  Stir smooth and remove from heat, let cool
  • Stir in the egg yokes and vanilla into the chocolate mix
  • Fit your mixer with the whisk and put in the eggs whites, beat on medium for 1 minute then add the sugar and whip until you have stiff peaks, carefully put in a bowl and rinse the mixer/ whisk attachment with cold water and dry
  • Fill the mixer with the cream and beat on minimum, add  light brown sugar, Kahlua and whip until firm
  • Take  the bowl of chocolate mix, carefully fold in the egg whites, sprinkle the toffee and the fold in the whip cream.  Spoon into martini glasses and refrigerate for four hours
  • Top with Alcohol Infused Whipped Cream made with Kahlua

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