Dessert Recipes - Kahlua Mousse Recipe

Ingredients 

• 1 cup Kahlua                         

• 3/4 cup strong, brewed coffee            

• Instant decaffeinated-coffee granules                         

• 1 cup confectioners sugar

• 1/4 tsp almond extract               

• 1 envelope unflavored gelatin

• 7 egg yolks, beaten

• 7 egg whites, beaten until stiff

• 1 1/2 cups heavy cream, whipped stiff

• 1/2 cup heavy cream

• 2 Tbs confectioners sugar

• Finely chopped pecans (optional)

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Method:

1. Fold waxed paper, 26 inches long, in thirds. With string, tie around 1-quart soufflé dish, to form collar 2 inches high.

2. In top of double boiler, combine Kahlua, brewed coffee, 3/4 tsp coffee granules, confectioners sugar, almond extract, gelatin and egg yolks; mix well.

3. Cook over boiling water (water should not touch bottom of double boiler), stirring occasionally, until mixture thickens and mounds when dropped from spoon.

4. With wire whisk, using an under-and-over motion, fold egg whites and whipped cream into gelatin mixture. Turn mixture into prepared soufflé dish, wineglasses or dessert dishes.

5. Refrigerate until firm-several hours or overnight.

6. Before serving: In chilled bowl, combine 1/2 cup heavy cream and 2 Tbs confectioners sugar; beat together until stiff. Spoon into pastry bag with a number-6 star tip.

7. Sprinkle lightly with coffee granules. If desired, press finely chopped pecans around edge.