Frozen Chocolate Cappucino Mousse
By Hklbrries
"This dessert recipe is more than an indulgence for chocolate lovers - it's heaven. Believe us, we know."
- 6
Ingredients
- 3/4 cup (6 ounces) brewed espresso, hot
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 cup (2 ounces) Kahlua
- 1/2 tbsp cinnamon
- 1 quart chocolate ice cream, softened
- 2 cups heavy cream, whipped
Preparation
Step 1
In a saucepan over medium heat, boil the espresso and sugar for 4 minutes.
Place the egg yolks in a small mixing bowl, and at medium speed, beat in the hot espresso/sugar mixture in a thin stream. Continue beating until the yolks are thick and pale colored, about 3 minutes. Stir in the Kahlua and cinnamon. Pour into a larger mixing bowl and fold in the whipped cream.
Divide the mixture into 2 loaf pans. Randomly spoon the ice cream on the mousse mixture, cover with plastic wrap, and freeze until firm, at least 7 hours. Spoon into goblets, top with additional whipped cream, and serve with plenty of gourmet cookkies.