Coffee Liqueur Chocolate Mousse – a delicious recipe with heavy cream, powdered sugar, egg yolks, chocolate chips, coffee liqueur, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Attach wire whip to KitchenAid(R) Stand Mixer bowl and add 1 cup cream. Gradually turn to high speed and whip cream until soft peaks form, about 1 minute. Stop and add powdered sugar. Turn to high speed and whip until stiff peaks form. Refrigerate sweetened whipped cream until needed.
2
Attach KitchenAid Heated Chef Bowl and wire whip to stand mixer. Set heat to 220u00b0F. When preheated, first add 3/4 cup cream and then add egg yolks. Immediately turn to Stir speed and heat for 5 minutes, scraping bowl as needed to prevent eggs from coagulating on sides of bowl. Reduce heat to 100u00b0F. Add chocolate, coffee liqueur and vanilla. Turn to Stir speed and blend until chocolate is completely melted and smooth, and mixture cools to 100u00b0F.
3
Turn off Heated Chef Bowl and remove bowl insert. Quickly fold in reserved whipped cream by hand in two additions, folding just until blended. Some streaks of unmixed whipped cream may be present.
4
Transfer mixture to serving bowl or individual serving dishes and refrigerate until firm, about 2 hours. Garnish with additional whipped cream and chocolate shavings if desired.
928
kcal
Calories
69
g
Fat
62
g
Carbs
13
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 8 ingredients. The key ingredients include: 1 3/4 cups heavy cream divided, 1/4 cup powdered sugar, 2 egg yolks room temperature pasteurized, beaten, 12 ounces 60% cacao chocolate chips, and more.
Yes, Coffee Liqueur Chocolate Mousse 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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