Chocolate Mousse

This has been one of my go-to desserts for many years. It can be made the night before needed, and unless you get fancy with the crust when making a larger portion, it doesn't take much time to prepare. The recipe as shown is good for intimate dinners. If you need to make enough for a larger group, double the recipe and make a base of ground graham crackers or biscotti. The mousse can be very rich, so you may get 12 to 16 or more slices from a 10-inch pie.

I often like to use cream instead of regular milk to make this just a little bit richer. You can also use brandy, Grand Marnier or some other spirit in place of Kahlua.

Chocolate Mousse, made as a double-portion with a graham cracker crust

Ingredients

Preparation

1. Put the eggs and chocolate in a blender and blend on high for about 20 seconds.
2. Heat milk until almost boiling.
3. Turn the blender back on and pour the hot milk slowly in a thin stream into the chocolate and eggs.
4. With the blender still on, add the liquer, instant coffee and two tablespoons of hot water.
5. Continue blending for about two minutes.
6. Pour into individual ramekins or cocktail glasses, or if you've made a double batch, a prepared spring mold.
7. Refrigerate until firm, which is usually at least a couple of hours.