Love it or hate it, Valentine's Day is just a few days away and what better excuse to indulge with something decadent and chocolatey. Not that I need a good reason... holiday or no holiday you do not have to ask me twice when it comes to anything chocolate related! Yes, I have been on somewhat of a chocolate mission recently and as a result this has inadvertently become the theme for the rest of February on the blog. I am sure you don't mind.
You can make these chocolate mousse cups for your special someone, serve to friends as a dinner party dessert or simply spoil yourself with a well deserved treat! The mousse is rich and dark with just a hint of kahlua, but perhaps I should let the pictures do the talking.
If you are looking for more Valentine's Day ideas then do check out this post where I show you how to make perfect chocolate coated strawberries. Also, keep an eye on the blog later this week when I will be sharing a simple recipe for another chocolate treat. For the more health conscious I have two fabulous sugar free, low carb chocolate recipes coming up this month too.
Cook's notes - this recipe will make enough for two large servings or four smaller ones. You can also use ramekins instead of glasses if you prefer.
CHOCOLATE AND KAHLUA MOUSSE CUPS
Makes enough for 2 large glasses or 4 small ones
For the biscuit base:
80g digestive biscuits
1 tbsp cocoa powder
25g butter, melted
For the chocolate mousse:
150g 70% dark chocolate
2 large eggs, separated
1 tbsp castor sugar
1 tbsp kahlua
80ml double cream
fresh raspberries to serve
Step 1.) Use a food processor or a rolling pin to crush the digestive biscuits. Add the cocoa and mix well. Stir in the melted butter. Divide the crumbs between the serving glasses. Press the crumbs down gently and refrigerate while you make the mousse.
Step 2.) Melt the chocolate and set aside to cool slightly. Whisk the egg whites to stiff peaks and put to one side. In a separate bowl whisk the egg yolks, sugar and kahlua together until they have thickened slightly, about 4 minutes.
Step 3.) Add the egg yolk mixture and cream to the cooled chocolate and whisk until smooth. Gently fold in the egg whites until well combined.
Step 4.) Spoon the chocolate mousse into the glasses and chill in the fridge for 1-2 hours. Top with fresh raspberries just before serving.