Chocolate Kahlua Mousse

1. 1

   In a medium bowl beat with mixer egg yolks and sugar until thick and a pale lemon color.

2. 2

   Beat in cocoa.

3. 3

   Place bowl over saucepan of gently simmering water.

4. 4

   Beat 5-minutes or until mixture darkens and beaters leave a trail.

5. 5

   Remove from heat and stir in liqueur, set aside.

6. 6

   In a separate bowl whip cream until it holds stiff peaks.

7. 7

   Stir 1/2 cup of the whipped cream into cocoa mixture to lighten it.

8. 8

   Gently fold remaining whipped cream into cocoa mixture until well combined.

9. 9

   Divide among 6 small decorative ramekin dishes.

10. 10

    Chill 1-2 hours before serving.

No additional tips available.