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 Cupcakes With Vanilla Cream Filling and Raspberry Buttercream

Chocolate Cake

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

This cake freezes very well. Eat some now and freeze some for later!

 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.

Vanilla Cream Stuffing

1 cup whipping cream
1 tsp brown sugar
1 tsp instant vanilla pudding powder
1/2 tsp vanilla


Combine all. Mix on high with electric beaters till cream has doubled in volume and is fairly stiff. The vanilla pudding powder is a little trick that I have discovered. Have you ever had your whipped cream separate as it sits in the fridge? the pudding powder prevents that from happening. It stabilizes the cream and keeps it from separating. I use it all the time. Just add about a teaspoon per cup of cream. 

Raspberry Buttercream

1/2 cup softened butter
1tsp vanilla
3 cups icing sugar
1/3 cup good quality raspberry jam(homemade if possible)
1-3 tbsp milk

Combine all except milk. Mix with electric beaters, adding the milk in teaspoon increments  until smooth and spreadable consistency.

Using a small melon baller, scoop out the centre of each cupcake. Save the tops. With a piping bag or small spoon, fill each of the cupcakes with vanilla cream. Replace tops gently.
Fill piping bag or ziplock bag with raspberry butter cream. Cut bottom corner off if you are using a ziplock bag. Spread icing using concentric circles. Place in covered container in fridge for icing to firm up, if necessary.

Insanely delicious! I'm not kidding! 
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Watch my son and I make these cupcakes on you tube.