Brandy Alexander Mousse
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INGREDIENTS 6 ounces semi-sweet chocolate bits
1 tablespoon instant coffee
1-1/2 tablespoons cold water
4 egg yolks
1-1/2 tablespoons brandy
1-1/2 tablespoons crème de cacao
4 egg whites
1/2 cup heavy cream, whipped
2 teaspoons sugar
2 teaspoons ground almonds
2 teaspoons KahluaIn the top of a double boiler, melt the chocolate bits. Add the coffee mixed with the water, stirring until the mixture forms a smooth paste.
Beat the egg yolks until they are a pale lemon color. Add to the chocolate mixture and stir until well blended.
Add the brandy and crème de cacao and stir until the mixture begins to thicken. Pour into a bowl and let the mixture cool.
Beat the egg whites until stiff and fold carefully but completely into the cooled chocolate mixture.
Put the mixture into a pastry bag fitted with a medium-sized fluted tip. Pipe the mixture into 4 stemmed dessert glasses or into pretty cocktail glasses. Chill thoroughly in the refrigerator for several hours.
For the topping, whip the cream until thick. Add the sugar, almonds and Kahlua. Continue whipping the cream until stiff enough to hold its shape. Spoon the cream over the mousse just before serving.