1 lb dark sweet chocolate cut in pieces
3 oz butter, cut in pieces
1/2 cup sifted powdered sugar
3 eggs, separated
1/4 cup kahlua
1 tsp instant coffee powder
2 cup whipping cream
A Recipe for
Kahlua Mousse
He was a very valiant man who first adventured on eating oysters. |
| James I |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
This Recipe for Kahlua Mousse is one of thousands in the Recipes-to-go Drink Cookbook.
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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
This is a recipe for Kahlua Mousse from the recipe cookbook of Recipes-to-go (Drink)
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Food Tip |
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| Unknown |
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A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
In top of double boiler, melt chocolate and butter
over simmering water. In large bowl, combine sugar,
yolks, Kahlua and coffee powder. Blend in chocolate
mixture. Whip cream until stiff peaks form; fold into
Kahlua-chocolate mixture. Beat egg whites until soft
peaks form; fold into mixture. Spoon into dessert
glasses. Refrigerate 4 hours or overnight. Top, if
desired, with whipped cream, chocolate curls and mint
leaves. (6 to 10 servings)
Serves: 8
Kahlua Mousse Recipe brought to you by Recipes To-Go