Canyon Cafe Kahlua Chocolate Mousse
4 ounces unsweetened chocolate
2 ounces unsalted butter
2 ounces Kahl�a liqueur
4 large eggs separated
1 cup granulated sugar, divided use
2 cups heavy cream
Melt chocolate with butter in a double boiler.
Whisk 1/2 cup of sugar with egg yolks until light and lemon in color
(2-4 minutes), then whisk in Kahl�a.
Temper some of the warm, chocolate into the egg yolks then whisk the
yolks into the chocolate. Hold on the side at room temperature.
In a separate container, whisk heavy cream with 1/4 cup of sugar in
a large bowl until fairly stiff and hold cold.
Whisk egg whites with 1/4 of sugar until soft peaks.
Carefully mix Kahl�a base into whipped cream until smooth and one in
color.
Whip some of the egg whites into the Kahl�a base then fold into the
rest so it doesn't deflate.
Place in refrigerator for at least 10 minutes before serving.
Source: Canyon Caf� |