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.
|1||1 cup, semi-sweet||Chocolate, semi-sweet morsel|
|2||undefined||Eggs, Grade A, Large, egg whole|
|3/4||1 cup||Milk, whole|
|1/2||1 fl oz (no ice)||Cordial or liqueur, coffee flavored|
|1||1 teaspoon, dry||Coffee, instant, not reconstituted|
- Put the eggs and chocolate in a blender and blend on high for about 20 seconds.
- Heat milk until almost boiling.
- Turn the blender back on and pour the hot milk slowly in a thin stream into the chocolate and eggs.
- With the blender still on, add the liquer, instant coffee and two tablespoons of hot water.
- Continue blending for about two minutes.
- Pour into individual ramekins or cocktail glasses, or if you've made a double batch, a prepared spring mold.
- Refrigerate until firm, which is usually at least a couple of hours.
Servings Per Recipe 4
|Amount Per Serving|
|Calories 280||Calories from Fat 149|
|Total Fat 17g||26%|
|Trans Fat 0g|
|Total Carbohydrate 31g||10%|
|Dietary Fiber 2g||10%|
|Total Sugars 40g|