Chocolate And Kahlua Mousse Cups – a delicious recipe with digestive biscuits, cocoa powder, butter, chocolate, chocolate, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Use a food processor or a rolling pin to crush the digestive biscuits. Add the cocoa and mix well. Stir in the melted butter. Divide the crumbs between the serving glasses. Press the crumbs down gently and refrigerate while you make the mousse.
2
Melt the chocolate and set aside to cool slightly. Whisk the egg whites to stiff peaks and put to one side. In a separate bowl whisk the egg yolks, sugar and kahlua together until they have thickened slightly, about 4 minutes.
3
Add the egg yolk mixture and cream to the cooled chocolate and whisk until smooth. Gently fold in the egg whites until well combined.
4
Spoon the chocolate mousse into the glasses and chill in the fridge for 1-2 hours. Top with fresh raspberries just before serving.
413
kcal
Calories
29
g
Fat
30
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: For the biscuit base:, 80 grams digestive biscuits, 1 tablespoon cocoa powder, 25 grams butter, melted, and more.
Yes, Chocolate And Kahlua Mousse Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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