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.

Chocolate Birthday Cake With Mocha Cream Frosting

Basic Chocolate Cake

Makes 1-9x13, 24 cupcakes, 1 bundt cake or 3- 8inch round cakes or two 8x8 cakes

This cake freezes very well. Eat some now and freeze some for later!
For this cake I used one 8x8 inch cake.

 1 3/4 cup  all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil 
2 tsp vanilla
1 cup boiling water

Combine dry ingredients. Add all wet ingredients in order given. Mix until combined. Fill muffin cups 3/4 full of batter. Bake at 350 degrees. For cupcakes bake 15-20 min, for 9x13 bake 40-45 min, for bundt bake 35-45 min until toothpick inserted into centre of cake comes out clean. 

This cake is so easy and can be put together almost as fast as a boxed cake mix and it tastes SO much better. Tastes better, is better for you and does not have any ingredients that you cannot pronounce(read the label). Deep, dark and delicious. You can do so many things with this cake.

Now for the Mocha Cream Frosting. Not too sweet. Fluffy and light.The perfect accompaniment for the deep, dark chocolate cake.

I used and 8x8 inch square cake




You will need:

• 500mls whipping cream
• 1/3 c instant chocolate pudding mix
• 4 tsp. French vanilla instant coffee, I used Maxwell House brand
• 1/4 tsp cream of tartar
• 4 tsp icing sugar 

Whip the cream with an electric mixer until it starts to thicken.

Add the pudding mix, coffee and cream of tartar. Continue to mix until it becomes stiff. It doesn't take long. Watch it carefully.

Using a long serrated knife, cut the cake in half horizontally.
Tuck a few strips of parchment paper or wax paper under the sides of the cake as demonstrated with the half on the left. This will protect you plate from the frosting.

Put about 1 cup of the frosting on the bottom cake half. Spread it out over the surface of the cake. I like to use this small offset spatula.

Carefully place the top half onto the bottom half.

Put the rest of the frosting on the top and greatly spread to cove the cake.

To 'seal' the cake', and prevent crumbs from showing on your pretty frosting, spread a thin layer of frosting on the sides. Then go over the sides a second time spreading a thicker layer of frosting. This is called a scratch coat.

Cover the top and sides.

I used fresh raspberries and grated dark chocolate to garnish.







After you have decorated your cake, carefully remove the strips of paper from underneath the sides of your cake. Presto! a beautiful clean plate.

So good! Makes a great birthday cake. It does not have an over powering coffee flavour. Even my younger children like it

The cook gets to lick the bowl.