Chocolate Mousse with Kahlua

Chocolate mousse with Kahlua is a decadent and rich chocolate mousse dessert. Creamy, smooth, and layers of flavors from the Kahlua and orange juice. Yes, orange juice! That’s the surprise ingredient in this chocolate mousse. 3 tablespoons of orange juice add a little tang without giving this any orange flavor. Make this chocolate mousse with Kahlua and you’ll never want any other chocolate mousse!

This recipe is something from my childhood, and here’s the proof below from the old recipe card! Funny, sometimes I think about what is was like searching for a finding recipes before the age of Pinterest, Google, and blogs. Well, they came from magazines, cookbooks, on the product packaging, and passed down from other family members on old browned index cards. This chocolate mousse here is from a recipe card called My Great Recipes Packet.

Something that I love about having A Seasoned Greeting is when I can see dishes and recipes from my childhood come back to life on the site. They get a new life here, new photos and new people to share these with. It’s especially cool when it’s a family recipe, something that has been passed down and passed down. The world of food blogging let’s these recipes have new life, and be enjoyed by people all over the world!

Tips for making Chocolate Mousse with Kahlua

I’ve made this mousse many times, so I’ve found a few tips to pass along

• This is a whipped chocolate mousse, so make sure you blend the mixtures for as long as the recipe card say. You need to make sure you’ve whipping enough air into the liquids so it will firm up in the refrigerator.
• While the recipe card says you can chill for a minimum of 3 hours, I’ve never found this to be long enough for the mousse to fully set. Leave these to chill overnight. I know waiting is hard, but chilling for 3 hours will leave a mousse that is still a little too soft.
• I wouldn’t recommend this as a mousse to use in a layering cake. I’ve found that while it sets in the fridge, this isn’t a mousse that is sturdy or strong enough to withstand the weight of having layers sit on top of it in a cake.

How to make a double boiler

This recipe requires you to use the double boiler method to melt the chocolate and blend in the juice and Kahlua. It’s so easy and not complicated at all to make a double boiler.

You only need two things: a small pot and a heat-proof bowl that sits on top of that pot. That’s it! Nothing fancy. I use my medium-sized pot and a metal mixing bowl. Fill the pot about halfway with water, set it on burner over about medium to medium-low hear, then set the bowl on top of the bot. Place the chocolate, orange juice, and Kahlua in the bowl and heat from the water and steam in the pot will begin to melt the chocolate. Stir the chocolate until completely melted. Be careful when you touch the bowl as it will be hot from touch the pot! That’s a double boiler!

The Kahlua and orange juice are the game changer ingredients in this mousse. This is what separates it from a regular chocolate mousse and makes it the next level dish. The Kahlua gives it a subtle coffee flavor and the orange juice adds a light tang that cuts through the heaviness of the cream. It tastes rich, not not overly heavy. A complexity to the taste, but so easy to whip up! If you can wait the overnight chill time, you’ll be eating the most velvety rich chocolate mousse you’ve ever had.

If you like chocolate desserts, check out this recipe:
Cookie Dough Pie

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