It’s as if Lawry’s Prime Rib in Pasadena, Calif., took everyone’s favorite flavors and combined them in an easy-to-make dessert.
Chocolate, hazelnut, espresso and Kahlua liqueurs are folded into a mousse that comes together in only 15 minutes (plus 2 hours chilling time). I can’t think of a better way to celebrate a birthday, or other special occasion.
Lawry’s Chocolate Kahlua Mousse
½ teaspoon instant espresso powder
1 cup heavy cream
½ cup Nutella spread
2 tablespoons Kahlua coffee liqueur
Whipped cream, for garnish
Toasted nuts or peanut brittle, for garnish
In a small bowl, stir the espresso powder into the heavy cream until dissolved.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl, add the espresso mixture to the Nutella, then add the Kahlua.
Mix with a whisk for 1 minute and scrape down the sides of the bowl.
Continue beating until softly whipped. Spoon into a serving bowl or glasses and refrigerate for 2 hours.
Before serving, garnish with whipped cream and toasted nuts or peanut brittle.
Makes 4 servings.
Recipe adapted from Lawry’s Prime Rib in Pasadena, Calif.
Food, Pages 38 on 03/05/2014