Chocolate Kahlua Mousse
- 250g dark chocolate, roughly broken up
- 4 eggs, separated
- 50ml Kahlua liqueur
- 1/4 cup caster sugar
- 300ml thickened cream, softly whipped
- 3 burrito tortillas
- 1 eggwhite, whisked
- Place chocolate into a heatproof bowl over a saucepan of simmering water. Stir constantly with a metal spoon until smooth. Remove from heat. Add egg yolks, 1 at a time, stirring well. Add Kahlua. Stir well.
- Beat eggwhites with an electric mixer until soft peaks form. Add 2 tablespoons of sugar, a little at a time, beating until thick and glossy. Gently fold half the eggwhite mixture into chocolate mixture. Fold through remaining eggwhite.
- Fold cream into chocolate mixture.
- Spoon into 6 x 3/4-cup ramekins. Cover and refrigerate for at least 3 hours.
- Preheat oven to 180°C. Line a baking tray with baking paper. Using a small star biscuit cutter, cut stars from tortillas. Place onto baking tray. Brush with eggwhite. Sprinkle with remaining sugar. Bake for 5 to 10 minutes or until light golden. Cool. Serve with chocolate mousse.
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