Recipes

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.