Now this is an amazing dessert ! It is so creamy, smooth, silky and delicious, it is ridiculous !!! It is THAT good. I love, love, love chocolate mousse, and I am extremely fussy with chocolate mousse. For me, there is ‘this standard’ that it has to live up to…crazy hey…but that is me. Now we are talking about ‘normal’ chocolate mousse. When I came across a recipe for a Frozen Chocolate Mousse, it was a no brainer, I just had to try it. I mean, a Frozen version of my fav dessert.
This recipe is super easy, using only a few ingredients and creates this outstanding pleasurable dessert with all the elements of the things I like….dark chocolate, bits of almond nuts, kahlua, mousse in a sort of …ice cream form. I mean, really what is not to like? This is just fantastic !!! Okay, the kahlua is optional, for sure. I have made this with and without, and both are brilliant, but if you are wanting to make it kiddie friendly, perhaps loose the kahlua. I think for me the hardest part was to actually wait for the mousse to set into its frozen state and …I mean I literally had a dessert spoon digging into this poor mousse, checking on its frozen state !!! Finally, once frozen 3 hours later (by this time I was practically drooling) it was done. The recipe states to wait 15 minutes, to get it to room temperature before serving, I just could not wait so I went hacking away, chipping bits of the frozen mousse and tasting…..Delicious…but I honestly do recommend waiting at least 15 minutes as then you definitely will experience the ultimate silkiness of the mousse.
I did divert from the original recipe. I changed the quantities, changed the chocolate, and added my personal touch of the kahlua to it. I am sure any liqueur will be great, just to give the mousse some added oomph.
This is a great recipe. It is versatile and best of all it can be made in advance and kept in the freezer.
Dark Almond Chocolate and Kahlua Frozen Mousse
Preparation time: 15 minutes
Total time: 3 hours 15 minutes (includes freezing time)
150 grams Cadbury’s Bournville Classic Dark Chocolate Almond Nut Chocolate
90 grams Cadbury’s Bournville Classic Dark Chocolate
2 – 4 tablespoons of Kahlua (optional)
2 free-range jumbo eggs yolks
2 free-range jumbo egg whites
250 millilitres (1 cup) of fresh cream
Firstly lightly grease a loaf tin or oven proof loaf dish.
Chop up all the chocolate into pieces.
Separate the egg yolks from the egg whites, and place in separate bowls.
In a medium-sized bowl, with an electric hand beater, whip up the egg whites until stiff peaks form, and set aside.
Whip up the cream, and set aside.
Melt the chocolate in a heatproof dish or bowl over a pot of simmering water. Ensure that the simmering water does not touch the heatproof dish or bowl. Once the chocolate has melted, set aside to cool, removing it from the pot of simmering water.
Once the chocolate has cooled, add the kahlua if using and stir in the egg yolks.
Then, place a few tablespoons of the beaten egg whites into the chocolate and egg yolk mixture and fold in gently. Then fold in the rest of the egg whites quickly together with the whipped cream.
Spoon into the greased loaf dish.
Cover with either clingfilm or tin foil.
Allow to freeze for 3 hours or even overnight.
Before serving, let it sit for at least 15 minutes to reach room temperature.
Serve with added bits of chocolate (optional)