This easy to prepare mousse recipe is as yummy to eat as it is a show stopper!
Chocolate Mousse is French in origin. Chocolate was introduced to the French around the year 1615 and a century later the French developed a method for making mousse. Original mousse recipes call for raw eggs which causes concern for many. While it isn’t short on calories, this recipe doesn’t call for any eggs!
- 1 Block german chocolate
- 3 tbls water
- 1 tsp vanilla
- 3 tbls kahlua
- 2 half pints whipping cream
- sugar to taste
- 1 pkg Oetkers Whip-it stiffener
- 1 cup chopped pecans
- Melt chocolate in a double boiler. Stir in vanilla, water and kahlua. (I have done this step in the microwave with no problem. Just stir often and microwave until melted)
- In a cold bowl, whip cream with Whip-it using an electric mixer. Add sugar to taste.
- *The recipe can be prepared without the Whip-it. This product helps make a stiff whipped product that will hold up longer. I have purchased it at speciality grocery stores and online.
- Gently fold whipped cream and chocolate together. Fold in in nuts if desired. Spoon or pipe into chocolate cups or individual dessert dishes.