Chocolate Mousse - Pot de Creme

1. 1

   Heat the chocolate with the Kahlua and the Grand Marnier (or orange juice) over low heat until the chocolate is melted; set aside.

2. 2

   In a blender mix the eggs, egg yolks, vanilla, and sugar.

3. 3

   Add the heavy cream and blend for 30 seconds.

4. 4

   Pour in the chocolate mixture and blend until smooth.

5. 5

   Pour into individual serving dishes (small dessert cups as this is very rich).

6. 6

   Refrigerate 2-3 hours until set.

7. 7

   When ready to serve, garnish with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.