Kahlua Espresso Mousse

Coffee lover’s dessert!!! This recipe is not really healthy, but it’s delicious!!! I might have to give Brian the challenge of trying to make this recipe dairy free. I found espresso powder a bit hard to find at most stores. I read online that some people use instant coffee as a substitution, but it doesn’t have as strong or bold of a flavor as espresso powder nor is it as fine. In this recipe you dissolve the espresso powder before adding it to the recipe, so I don’t think that it would hurt if you used regular instant coffee, although you might want to use 1 tsp of it to 1 tbsp of water to make it strong. The caramel cream cheese mixture and Kahlua seemed to over power the espresso flavor, so Brian said he would prefer to double the espresso next time. You could easily add a small amount of espresso to the whipped cream as well for more flavor.

Ingredients:

  • 1 cup heavy whipping cream
  • 1/4 cup Kahlua
  • 1/4 cup confectioners sugar
  • 1/2 tsp instant espresso powder with 1 tbsp water
  • 4 oz mascarpone or cream cheese, softened
  • 1 cup of jarred caramel sauce or make your own

Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tbsp confectioners sugar
  • 1 tsp vanilla extract

Caramel Sauce:

  • 1 1/2 cups granulated sugar
  • 1/3 cup water
  • 1 1/4 to 1 1/2 cups heavy cream
  • 1/2 tsp vanilla extract

Directions:

  1. Mix espresso powder with hot water, stir until dissolved and set aside.
  2. Combine heavy cream, Kahlua, confectioners sugar and espresso in a mixing bowl.  Beat at low speed to combine, then beat at high speed until lightly whipped and soft peaks form.
  3. In a separate bowl beat mascarpone or cream cheese with caramel until smooth.
  4. Fold caramel mixture into whipped mixture gently until well combined.
  5. Serve immediately topped with whipped cream or chill in refrigerator until ready to serve.

Whipped Cream:

  1. Put all ingredients in a mixing bowl and beat with stand mixer on high speed until medium peaks form. Careful to not over mix. (I like to chill the beater and mixing bowl in the freezer for about 20 minutes before making the whipped cream. Make sure to keep heavy cream in refrigerator until ready to mix.)

Caramel Sauce:

  1. Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves.
  2. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly.
  3. Stand back to avoid splattering, and gradually add the cream and vanilla extract. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
  4. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

 

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