Is there such a thing as Kahlua mousse?

[RebeccaT]

I am imagining a mousse that is not chocolate flavored, but more coffee/kahlua... I am considering it as a filling for a light (not CL light, but light as in flavor) chocolate layer cake.

TIA!

[bobmark226]

There are three at recipesource.com, four if you count the mocha variation. Just scroll down to the Ks.

http://www.recipesource.com/desserts/mousse/indexall.html

BOB

[SandyM]

Hi Rebecca,

I've made this recipe (http://www.epicurious.com/run/recipe/view?id=11826&kw=kahlua&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=kahlua) which contains a kahlua buttercream. It was wonderful, and I think it would work (if someone doesn't appear with a real kahlua mousse). :)

[AdGirl]

What about the mousse that was part of the Cuban Opera Cake from Bon Appetit? I remember there being some positive reviews about the cake in general.

As for the Kahlua addition, you can always add liquer to mousse in smallish doses (1/4 cup or less). If you're going to do so, add it to the cream before you beat it.

Here's the mousse portion of the recipe:

Coffee Mousse
1/2 cup half and half
4 tablespoons sugar
1 tablespoon instant espresso powder or coffee powder
4 large egg yolks
1 teaspoon unflavored gelatin softened in 1 tablespoon water 10 minutes
1 cup chilled whipping cream
1 teaspoon vanilla extract

Bring half and half, 2 tablespoons sugar, and espresso powder to simmer in small saucepan over medium-high heat. Whisk egg yolks and remaining 2 tablespoons sugar in medium bowl to blend. Gradually whisk hot half and half mixture into yolk mixture. Return mixture to saucepan and stir constantly over medium heat until thermometer registers 160°F, about 2 minutes. Pour into large bowl. Add softened gelatin; stir until dissolved. Using electric mixer, beat until cool, about 10 minutes. Using clean dry beaters, beat cream and vanilla in medium bowl until stiff peaks form. Fold whipped cream into coffee mixture.

[RebeccaT]

oooh, Adgirl. that looks amazing, and like it would work! So should I substitute Kahlua for some of/all of the espresso powder?

Also, anyone who knows... can I make this mousse today, to fill the cake on Saturday? please say yes, please say yes... ;)

Bob, those recipes look wonderful, but they all have chocolate! Not sure why, but I am thinking that I want more of a pure Kahlua flavor than chocolate/Kahlua.

To give you some background, I had been planning to make a Grand Marnier chocolate cake for DH's birthday. Our own Emily sent me a recipe for Sacher, which I planned to slice into layers, fill with Kayaksoup's Chocolate-Orange Mousse, and glaze with a dark chocolate ganache.

Problem is, I must have mismeasured the chocolate, because the cake is not the rich, dark chocolate cake that it should have been, but is a lighter brown, not very chocolatey cake. The chocolate is there, it's just subtle (ok, it's bland. :o ). So I am thinking of ways to salvage, and for some reason I am thinking that Kahlua flavor would actually be really good with this lighter chocolate. I don't want the flavor of the mousse to overwhelm the cake, which would be easy to do. I do still plan to make a chocolate ganache glaze, but that will be more of a dark chocolate accent.

Am I on crack? Help me please! :o :o

[kristalsnow7]

Rebecca, I found this recipe online. It does have chocolate sprinkles in it, but it's soley for garnish.

Kahlua Mousse

1 cup whipping cream
1/2 teaspoon instant coffee granules
1/4 cup Kahlua
2 tablespoons sugar
1 egg white
1 teaspoons sugar
chocolate sprinkles
Chill bowl and beater before beating cream. Combine cream and coffee granules in a medium bowl. Beat until stiff. Add kahlua and 2 tablespoons sugar. Beat until very stiff. In a small bowl, beat egg white to soft peaks. Add 2 teaspoons sugar. Beat until stiff. Fold egg white into whipped cream mixture. Cover and chill. To serve, mound in dessert glasses and decorate with chocolate sprinkles. Makes 6 servings.

[sneezles]

Found this one:


Kahlua Mousse
Source: Sandi's Recipe Corner

2 egg yolks
2 tablespoons Kahlua liqueur
1/4 cup sugar
3 ounces semi-sweet chocolate
1/4 cup butter
2 tablespoons Kahlua liqueur
2 egg whites
1 1/2 teaspoons sugar
1 cup whipping cream
Mint leaves, for garnish
Mint chocolate sticks, for garnish


Preparation Instructions:

1. Beat egg yolks and 2 tablespoons Kahlua in the top of a double boiler. Beat in 1/4 cup sugar and beat until slightly thickened and color lightens.

2. Place pan over boiling water. Cook and stir until thickened, about 10 minutes.

3. Set top of double boiler in a bowl of cold water. Beat until mixture is thick, 3 to 4 minutes.

4. Melt chocolate and butter together. Stir in remaining 2 tablespoons Kahlua. Add to egg mixture.

5. Beat egg whites until soft peaks form. Add remaining sugar. Beat until stiff peaks form. Add to chocolate mixture.

6. Beat whipping cream until stiff. Fold into chocolate mixture.

7. Spoon mousse into parfait glasses or dessert cups. Chill 3 hours before serving.

Per serving: 567 calories; 5.2 g protein; 44.0 g fat; 36.1 g carbohydrates; 170 mg sodium.

[AdGirl]

hmmm... well if you want a subtler flavor of coffee, then yes I would omit the coffee/espresso powder and use all Kahlua. if you use both, you're liable to have a very heavy coffee taste and that will likely overpower the "light chocolate" flavor you have going with your cake. but i love the flavor of coffee and a mousse only flavored with kahlua would taste too alcohol-ey to me. i personally would use both. jmho!

one question, though. are you going to axe the orange/grand marnier part of your cake? maybe it's just me, but coffee and grand marnier and chocolate don't seem like the, um, optimal combo to me... :confused:

[sneezles]

Your request made me think of that wonderful dessert from the Commander's Palace so I went looking for it. You could always make this as the middle layer!

Kahlua Mousse Cake
- Commander's Palace

Melted unsalted butter
1 1/2 cups plus 4 teaspoons sugar
4 large eggs
1/2 cup flour
1/2 teaspoon baking powder
7 tablespoons cocoa powder (Dutch process)
4 cups heavy cream, well chilled
1/4 cup Kahlúa

Brush an 8-inch round cake pan with melted butter, line the bottom with waxed paper, and brush it with butter. Chill the pan for 10 minutes, or until butter has solidified, and dust it with 4 teaspoons sugar, shaking out any excess. In top of double boiler set over barely simmering water, beat the eggs and 1/2 cup sugar with an electric mixer for 10 minutes, or until mixture is light and foamy. Transfer mixture to a bowl, sift the flour, baking powder, and 2 tablespoons cocoa powder over the top, fold in dry ingredients. Pour the batter into the pan and bake 15 to 18 minutes in a preheated 375ºF. oven. Let cake cool in the pan 2 minutes, turn it out onto a rack, and let it cool completely.
In a chilled large bowl beat the cream until it is foamy, beat in the remaining 1 cup sugar, a little at a time, and beat cream until it holds soft peaks. Sift in remaining 5 tablespoons cocoa powder, add 2 tablespoons Kahlúa, beat mixture until it holds stiff peaks. Transfer 2/3 cup whipped cream to a pastry bag fitted with decorative tip. Split cake horizontally into 3 layers and transfer 1 layer to a cake plate. Sprinkle with 2 teaspoons Kahlúa and spread the top and sides with 1/3 of the remaining whipped cream. Top with second layer, sprinkle with Kahlúa and spread with whipped cream in same manner. Repeat procedure with the remaining layer. Pipe stars around the rim of the top layer of the cake and serve the mousse cake immediately.

The Commander's Palace New Orleans Cookbook
Ella Brennan, Dick Brennan, 1984, Crown Publishing Group

Two new Commander's Palace books!

[funniegrrl]

Adgirl do you know the total volume of that Coffee Mousse recipe? How many cups of whipped cream does a cup of cream make? Hmmm, I'm sure the answer to that is in one of my cookbooks at home ...

[AdGirl]

gosh, i'm sorry, i don't know and the yield of the mousse alone is not in the recipe! if i had to guess, though, i would say roughly double...

:confused:

[LaraW]

No ideas here, Rebecca, but I am wondering if you are going to tell DH about your Scotland trip this weekend while you eat the cake. You will have to report back about it!!

[RebeccaT]

Originally posted by AdGirl
one question, though. are you going to axe the orange/grand marnier part of your cake? maybe it's just me, but coffee and grand marnier and chocolate don't seem like the, um, optimal combo to me... :confused:

Sorry I wasn't clear. Yes, I would omit the Grand Marnier. I think that Grand Marnier would be better with a darker chocolate flavor, so with the lighter chocolate I am thinking Kahlua.

Sneezles, those look great, too! Yay, I have a lot to choose from!

Lara, this is his birthday cake for the surprise party we're having Saturday night. :D I have the plane tickets, and I bought an antique map of Scotland that I had framed (we collect antique maps). I am wrapping up the map with the plane tickets, and giving him the whole thing at the party. :D

Wish me luck! He still doesn't know!

[sneezles]

Originally posted by RebeccaT
Wish me luck! He still doesn't know!

Oh, girl! You sure can keep a secret! :cool: