Kahlua Mousse Cake
I mentioned Thanksabbat in a recent post, the holiday tradition my family has with our dear friends, the Kaufmans. I neglected to chat about one of the desserts that Ellen brought to our joint meal…Chocolate Mousse Cake.
It was delicious and I asked Ellen for the recipe, which she very happily shared. Unfortunately for me, Ellen and her husband Marc had the audacity to travel to Paris to visit their son Eric, who is attending culinary school, on the same day she emailed me the recipe. Not a major problem except that I knew Ellen had changed the recipe from what she had sent me and I was not sure how.
I decided to wait for Ellen’s return to ask for more details. Sadly, Ellen had not written down her changes and could not remember what she had done differently. Oh, how well I can relate!!!
I was not going to let this stop me from recreating this wonderful Thanksabbat dessert, even if I had to make the changes on my own. One of the biggest changes was that I opted to turn my cake into a Kahlua Mousse Cake.
The crust is made from Oreo cookies that are processed and blended with melted butter before baking in the oven. The Kahlua mousse filling could not be easier to make. After the chocolate, sugar and water are melted, Kahlua is added. Once this mixture cools, the whipped cream is beaten and folded into the other ingredients.
In addition to its fabulous taste I love that this cake gets stored in the freezer. Simply transfer it to the ‘fridge one hour before serving; a real lifesaver during this very busy, hectic holiday time.
So, if you have friends and/or family stopping by, Kahlua Mousse Cake is an ideal dessert to serve. Elegant, delicious and made ahead of time. A trifecta worth betting.
|Kahlua Mousse Cake|| || |
- 15.5 ounces Oreo cookies
- 4 tablespoons (½ stick) unsalted butter, melted
- Kahlua mousse filling:
- 12 ounces semisweet chocolate chips
- ½ cup sugar
- ½ cup water
- 5 tablespoons Kahlua liqueur
- 3 cups heavy whipping cream
- 2 – 3 ounces semisweet chocolate chips
- For the crust:
- Preheat oven to 350°. Butter a 10” springform pan and line the bottom with parchment paper. Set aside.
- Place Oreo cookies in food processor and process until fine crumbs. Add melted butter and pulse on/off until well blended.
- Transfer crust to prepared pan and press evenly up the sides and on the bottom of the pan. Bake in 350° for 10 minutes. Remove from oven and cool completely.
- For the Kahlua mousse filling:
- Melt chocolate, sugar and water together. Stir until smooth. Blend in Kahlua. Set aside to cool.
- Once chocolate mixture is cool, whip cream in large mixing bowl until stiff peaks form. Gently fold cream into chocolate until completely blended.
- Pour mousse filling into crust. Smooth top with small metal spatula. Freeze until set, at least 6 hours.
- Remove side of springform pan. Cover 10” cake board with plastic wrap. Place board on top of cake. Turn over and remove bottom of pan and parchment paper. Cover bottom with serving plate or cake board and turn the cake right side up.
- For the topping:
- Grate chocolate over top of cake and return to freezer. An hour or two before serving, transfer cake to refrigerator to defrost.