Extreme Kahlua Chocolate Mousse

1. 1

   In a 4 quart crockpot, stir together the cream, yolks, sugar, coffee, Kahlua and vanilla extract until well blended, but don't whip.

2. 2

   Stir in chocolate chips, cook on LOW for 1 hour, 45 minutes or until surface has small bubbles and chocolate is melted.

3. 3

   Carefully pour the hot liquid into a blender and blend on high until it expands to 5 or 6 cups.

4. 4

   Pour into a pyrex bowl, cover with plastic wrap and refrigerate several hours.

5. 5

   To serve, scoop into serving dishes.

No additional tips available.