Kahlua Mousse Cake
Author: inspired by Ellen Kaufman
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
  • Crust:
  • 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
  • Topping:
  • 2 – 3 ounces semisweet chocolate chips
  1. For the crust:
  2. Preheat oven to 350°. Butter a 10” springform pan and line the bottom with parchment paper. Set aside.
  3. Place Oreo cookies in food processor and process until fine crumbs. Add melted butter and pulse on/off until well blended.
  4. 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.
  5. For the Kahlua mousse filling:
  6. Melt chocolate, sugar and water together. Stir until smooth. Blend in Kahlua. Set aside to cool.
  7. Once chocolate mixture is cool, whip cream in large mixing bowl until stiff peaks form. Gently fold cream into chocolate until completely blended.
  8. Pour mousse filling into crust. Smooth top with small metal spatula. Freeze until set, at least 6 hours.
  9. 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.
  10. For the topping:
  11. Grate chocolate over top of cake and return to freezer. An hour or two before serving, transfer cake to refrigerator to defrost.
Additional time is needed for cooling the crust and freezing the cake.
Recipe by Desserts Required at https://www.dessertsrequired.com/kahlua-mousse-cake