Alive and Cooking

Kahlua & Chocolate Mousse

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(Makes 2)

250g milk cooking chocolate
50ml Kahlua coffee liquor
300ml pure cream, whipped
Mint leaves, to garnish
Strawberries, to garnish
Dollop cream, to garnish


Melt the cooking chocolate over a double boiler.

Once melted, stir through the Kahlua until combined.

Fold the chocolate mixture through the whipped cream until combined.

Refrigerate for 2 hours.

Serve with a dollop of cream, strawberries and a garnish of mint leaves.

Kahlua & Chocolate Mousse