• Cooking Time: 35 to 40
  • Servings:
  • Preparation Time:


This recipe is courtesy of c_az on What an amazing recipe!!!

From The Olives Dessert Table Cookbook


  • 1 pound semisweet chocolate (such as Callebaut, Valrhona or El Rey - good quality stuff!)
  • 6 tbs unsalted butter
  • 1 c heavy cream
  • 1/4 c kahlua
  • 6 large eggs, at room temp
  • 1/2 cup sugar
  • 1/2 tsp salt


  • Preheat oven to 325.
  • Line twelve 3- to 4- inch ring molds or one 9- to 10- inch springform pan with parchment paper.
  • Wrap the bottoms with plastic wrap and then again with aluminum foil as a precaution against water leaking in.
  • Place the chocolate and butter in a double boiler and cook over medium heat until both have melted. Set aside to cool.
  • Place the cream and kahlua in the bowl of a mixer fitted with a whip and whip until stiff peaks form. cover and refrigerate.
  • Place the eggs, sugar, and salt in a large mixing bowl and whip on low speed for 2 minutes. increase the speed to medium and whip for 2 minutes.
  • Increase the speed to high and whip until the mixture climbs the side of the bowl and leaves tracks, about an additional 4 minutes.
  • After it has grown as much as it can, it will begin to recede and lose volume.
  • Stop beating immediately and gently fold the cooled chocolate mixture and the cream mixture into the egg mixture by hand.
  • Divide the mousse evenly among the molds, or into the springform pan.
  • Place molds in a hot-water bath.
  • Transfer to the oven and bake until the tops have puffed up a bit and appear dry and brownie-like, about 35-40 minutes for the ring molds and 1 hour for the springform pan.
  • Set aside to cool to room temp in the water bath.
  • Remove from the water bath and refrigerate.
  • When fully cooled, removed the plastic wrap and the aluminum foil.
  • Cover and refrigerate for up to 3 days.

Categories: Dessert  Mousse  Oven  Refrigerator  Stove 

Author Credit: The Olives Dessert Table Cookbook

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