Kahlúa Chocolate Mousse

Very nice mousse, nice flavour, nice consistency and easy to make (which isn't always a given for a mousse), so a great recipe. The only reason we decided not to give a 5 star rating was that the flavour of the coffee was too overpowering. That might have been our fault as we used approximately a quarter cup / 60ml freshly brewed espresso instead of the teaspoon instant coffee powder required.

We had intended to serve this mousse together with the White Chocolate Ice Cream and the Sour Cherries in Syrup from The Perfect Scoop for DH's birthday dinner; I'm glad we tested both the ice cream and mousse recipes recipes beforehand. Not only was the white chocolate ice cream much too sweet, it also couldn't hold up against the mousse. I had the idea that the mousse definitely requires something fresh, and I'm lobbying to pair the mousse off with with the Orange and Szechuan Pepper Ice Cream or maybe the Chocolate-Tangerine Sorbet - we'll see what he'll decide.

Edited to add: DH just clarified that he used 60ml espresso for a third of the recipe - no wonder the coffee was overpowering. I hope we'll make this again soon. Btw, we used Tia Maria instead of Kahlúa, shouldn't be that much of a difference

Edited 29 September 2013: This time we used only 30ml espresso (2 tbsp), and it was a lot better! Not so strong that you would immediately recognize the coffee flavour, but enough to add a lot of depth to the chocolate flavour. Unfortunately we messed up the preparation this time, which made it less airy.

We served it together with Orange and Szechuan Pepper Ice Cream and Almond and Orange Florentines, which made a perfect combination! Other recipes we (re-)visited today: Lavender Lemonade, Apple Pie with an Almond Crust, Black Ravioli with Snapper and Prawn and Fig-Stuffed Roast Pork Loin with Fig and Balsamic Jam.