Saturday, 5 December 2015

Blender Kaluha and Cream Chocolate Mousse

This is the best dessert, ever! It's decadent, rich, velvety and oh so good. Not to mention no bake, make ahead and super easy. A great addition to your holiday arsenal. Your company will be so impressed. They will never know how quick and easy it was to make.

You do require a blender to make this awesome dessert. It doesn't have to be a super duper blender. Just a plain old, every day blender will work.

Add the chocolate chips to the blender. I have used Ghiradelli premium bittersweet chocolate chips and chipits brand semi-sweat chocolate chips.

Add the eggs, Kahlua, sugar, coffee powder, vanilla,and salt to the blender. Pulse the mixture a few times to break the chocolate up.

Bring the cream to a boil. Watch it carefully, it will scorch easily.

Pour the hot cream over the chocolate mixture in the blender.

Blend for three minutes.

Pour into small containers. This dessert is very rich. You don't want a huge portion. Refrigerate until firm. It should take an hour or so.

These guys are going to work with me tomorrow

When the chocolate has set, add the Kahlua flavoured whipped cream to the top.

Add Kahlua, icing sugar, and vanilla to one cup of whipping cream.

Add one teaspoon of vanilla pudding powder to the whipping cream. The pudding will stabilise the cream so that it wont get watery.

Whip it. Whip it good.

Top the chocolate with the cream. Sprinkle with a bit of cocoa powder for a garnish

I think these 125 ml mason jars are just perfect for serving this great Christmas dessert.

Blender Kahlua and Cream Chocolate Mousse

1 heaping cup chocolate chips( I like to use half bittersweet and half semi sweet chocolate)
2 eggs
1 teaspoon vanilla
1 teaspoon instant espresso powder
4 tablespoon Kahlua
2 tablespoons sugar
pinch of salt
1 cup whipping cream

Kahlua Flavoured Whipped Cream

1 cup cold whipping cream
1 tablespoon Kahlua
1 tablespoon icing sugar
1 teaspoon vanilla
1 teaspoon instant vanilla pudding powder

Combine chocolate, eggs, vanilla, espresso powder, Kahlua, sugar and salt into a blender jar. Pulse a few times to break the chocolate into small bits. Bring the cream to a boil over medium heat. Watch it carefully as it will scorch easily. Pour the hot cream over the chocolate mixture. The heat of the cream will cook the eggs. Blend on high for three minutes. Pour mixture into small containers. Refrigerate until firm.

For the whipped cream. Combine cream, Kahlua, sugar, vanilla, and pudding powder into a medium sized bowl. Whip with electric mixture until firm. The pudding powder will keep the whipped cream from becoming watery. Top chocolate pots with whipped cream. Sprinkle the tops with cocoa powder to garnish. Refrigerate. Will keep for a few days in the fridge.