Extreme Kahlua Chocolate Mousse
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2 cups heavy cream
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4 large egg yolks
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3 Tbsp. sugar
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1/4 cup cold strong coffee
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2 Tbsp. Kahlua
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1 tsp. vanilla extract
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2 cups semi-sweet chocolate chips
In a 4 qt. crockpot, stir together the cream, yolks, sugar, coffee, Kahlua and vanilla extract until well blended, but don’t whip. Stir in chocolate chips, cook on LOW for 1 hour, 45 minutes or until surface has small bubbles and chocolate is melted. Carefully pour the hot liquid into a blender and blend on high until it expands to 5 or 6 cups. Pour into a pyrex bowl, cover with plastic wrap and refrigerate several hours. To serve, scoop into serving dishes. Makes 6 servings.
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