Kahlua Mocha Mousse

* Exported from MasterCook *

Kahlua Mocha Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Alcohol
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 ounces Bittersweet chocolate -- cut in small pieces
1 1/2 ounces Unsweetened chocolate -- cut in small pieces
2 tablespoons Coffee -- very strong brew
2 tablespoons Kahlua
2 Eggs; room temperature -- separated
1/4 cup Sugar
1 pinch Cream of tartar
1/2 cup Heavy cream -- well chilled
-----CHOCOLATE LEAVES (GARNISH-----
3 ounces Bittersweet chocolate
24 Decorative leaves -- non-poisonous lemon
florists leaves

For the Mousse: In the top of a double boiler, set over barely simmering water,
melt the chocolates with the coffee and the Kahlua, stirring occaisionally. In
a bowl with an electric mixer, beat the egg yolks with 3 tb. of the sugar until
the mixture is thick and pale and stir in the chocolate mixture. In another
bowl, beat the egg whites with a pinch of salt until they are frothy, add the
cream of tartar, and beat the whites until they hold soft peaks. Beat in the
remaining 1 tb. sugar gradually and beat the whites until they just hold stiff
peaks. Stir 1/4 of the whites into the chocolate mixture, then fold in the
remaining whites and the whipped cream, gently but thouroughly. Pour the mousse
into a 1 qt. shallow dish and chill, covered, for at least two hours. (This may
be made a day in advance) Before serving, arrange some of the chocolate leaves
on the mousse, and serve the remaining leaves separately. Chocolate leaves: In
the top of a double boiler set over barely simmering water, melt the chocolate.
With a spoon, coat the back (non-shiny) side of each leaf with the chocolate,
being careful not to let the chocolate drip onto the shiny side. Place the
leaves, chocolate side up on a jelly roll pan lined with wax paper, and prop
the edges of the leaves with pieces of foil or paper towel to allow the edges
to curl. Chill the leaves for 20 minutes, or until the chocolate has hardened,
and, working quickly, peel off the lemon leaves. (If the chocolate gets too
soft, chill the leaves for 5 minutes more, or until hardened). Keep the leaves
chilled until just before serving. Makes 24 leaves.



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