Kahlua Mousse
Prep Time: 20 mins | Cook Time: 5 mins | Course: Dessert | Serves: 6
Decadent yet airy coffee and Kahlua-flavored mousse. Garnish with whole coffee beans or a drizzle of caramel. My coffee caramel recipe is linked below the recipe. Simply delicious! Inspired by the Creme de Colorado Cookbook by the Jr. League of Denver.
2 egg whites
2 Tbsp sugar
1 cup heavy cream
1 tsp instant espresso powder
1 tsp vanilla extract
¼ cup kahlua liqueur
Whole coffee beans, optional garnish
Caramel drizzle, optional garnish
Place egg whites and sugar in a large stand-mixer metal bowl. Place the bowl over a saucepan with an inch of water, creating a double boiler. The metal bowl should not touch the water. Whisk eggs and sugar together over medium-low heat until the eggs are warm to the touch and the sugar is melted. If you're concerned about raw eggs in your area, make sure with an insta-thermometer that they have reached 160*. Remove the bowl from the double boiler and whip the egg mixture to medium-stiff peaks. With a rubber scraper, spoon the whipped egg whites into another bowl. Add the heavy cream and whip it to soft peaks, then add espresso powder, vanilla, and kahlua. Whip to medium peaks. With a rubber scraper, spoon half of the egg whites into the cream and gently fold them in, taking care not to deflate them, continue with the remaining egg whites. Spoon into martini glasses or dessert dishes. Garnish with a whole coffee bean or a drizzle of caramel.
