Capuccino Mousse with Creme de Kahlua

1. 1

   Put the chocolate chips into a food processor.

2. 2

   Heat the cream and instant coffee until the mixture is very hot, but do not allow it to boil.

3. 3

   Pour it into the food processor.

4. 4

   Blend for about 1 minute, or until the chocolate is melted.

5. 5

   With the machine running, add the egg yolks one at a time, then the liqueur and brandy.

6. 6

   Turn the mixture out into a bowl, and allow it to cool for about 10 minutes.

7. 7

   Whip the cream with the sugar and vanilla until the cream is stiff.

8. 8

   Fold the whipped cream into the cooled mousse.

9. 9

   Spoon the mousse into champagne or wine glasses, and refrigerate them until the mousse is firm.

10. 10

    Serve the mousse with a little whipped cream on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.