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KAHLUA AND CHOCOLATE MOUSSE WITH CINNAMON CREAM

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KAHLUA AND CHOCOLATE MOUSSE WITH CINNAMON CREAM

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Ingredients

Adjust Servings:
Mousse
1/2 cup Cream at room temperature
3 Eggs separated
45 millilitres Kahlua or other coffee liqueur
4 tablespoons Sugar
Cinnamon Cream
Cream
1 teaspoon icing sugar
2 teaspoons Ground Cinnamon
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • Mousse

  • Cinnamon Cream

Directions

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There’s nothing really seasonal about chocolate, but I thought the endorphin lift it gives could better be utilized in the gloomier months and as such have decided to put it on the winter menu. Some would say there’s enough chocolate in this recipe to make a Nordic Laplander trapped in 6 months of darkness forget about the “gloomy” weather. So if the words chocolate, indulgence and excess aren’t words you like to describe winter desserts, please move on. ……Kidding!! You can always cut the chocolate by 1/3rd, also you’ll find that the refreshing cinnamon cream really does help to cut some of that richness.

Note: You will need 4 x 100-125 ml (3.5-4.5 fl oz) capacity bowls or ramekins.

  1. Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer
  2. In a large mixing bowl place the chocolate and set it on the saucepan.
  3. With a wooden spoon or a heat resistant rubber spatula slowly stir the chocolate while it melts.
  4. Once all the chocolate has just melted, leave the bowl on the pot but remove them both from the heat.
  5. In another bowl whisk the cream and add the yolks.
  6. Whisk the cream, Kahlua, sugar and yolks to soft but stable.
  7. In a third bowl whisk the egg whites with a pinch of salt until soft peaks form.
  8. Remove the chocolate bowl from the boiler and fold the cream and yolks into it until smooth.
  9. Gently fold the egg whites into that until no streaks or white spots are visible.
  10. Pour this mixture into the serving bowls and place into the fridge to set for at least 4 hours.
  11. Once the mousse has set, whip the remaining cream with the cinnamon and sugar until soft but stable.
  12. Serve the mousse with either the cream dolloped on top or served on the side.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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