Kahlua Chocolate Mousse Ice Cream Cake
It is my birthday this week and I am very excited to celebrate by showing you how to make this Kahlua Chocolate Mousse Ice Cream Cake! I got this recipe from my Nonna (it’s also her birthday this week) and I am so grateful to have such wonderful recipes from her. If you like ice cream cakes as well chocolate mousse, this is the recipe for you as it combines the two! Each week when I make my recipes, my fiancé and I are the ones enjoying the delicious food, so throughout the next week, I'll be having a slice of cake to celebrate my birthday.
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About Lia Noelle
Hello! My name is Lia and I love all things food! Join me in the kitchen as I make some delicious recipes and try different foods.
Kahlua Chocolate Mousse Ice Cream Cake
Lia Noelle
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Coffee Mousse & Caramel Crémeux Tartlet
What gets me really pumped when I’m making desserts like this tart is the idea that it’s like a puzzle and I have to put all the pieces together. No wonder my fav part is the assembly! Today is about a coffee & caramel tart with: coffee mousse & spongecake, Caramel crémeux, chocolate coffee crumble and praliné crémeux. Enjoy!
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More Tartlet Desserts:
Spiced Pumpkin Tartlet:
Cherry Tartlet with Tonka Chantilly:
Caramelized Banana & Pecan Tartlet:
*recipe for 8-10 tartlets
● Coffee Mousse
2 ½ gelatin sheets (5g)
115g milk
10g instant coffee
15g coffee liqueur
160g white chocolate
15g cocoa butter
220g cold heavy cream
● Sweet Dough
540g pastry flour
130g powdered sugar
60g almond flour
240g cold butter
2 medium eggs (100g)
pinch of salt
Check the link for the recipe:
● Coffee Spongecake
one large egg (60g)
95g granulated sugar
90g pastry flour
6g instant coffee
7.5g baking powder
125g milk
90g butter, melted
pinch of salt
● Caramel Crémeux
3 ½ gelatin sheets (7g)
300g heavy cream
10g instant coffee
65g granulated sugar
15g granulated sugar
4-5 egg yolks (80g)
● Coffee Crumble
70g praliné
35g milk chocolate, melted
45g feuilletine / cookie crumbs
2g instant coffee
● Assembly
hazelnuts
clear piping gel
Praliné Crémeux (check the link for the recipe:
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White & dark chocolate mousse — no raw eggs
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My preview video about how a little fat will mess up egg foams:
***RECIPE, SERVES FOUR***
4oz (113g) solid eating chocolate
2 eggs
2/3 cup (160mL) cream (plus more to whip for garnish if you want)
1/3 cup (67g) sugar (plus a little more, potentially)
a watery liquid (water, milk, coffee, booze, etc — amaretto is especially nice)
corn syrup
vanilla
cream of tartar
Get the chocolate melting in a small pot over gentle heat. Crack the eggs into a heat-safe mixing bowl, fish out the yolks and whisk them into the melted chocolate. Loosen up this chocolate mixture with enough of your watery liquid to make it whisk-able, about 1/4 cup (60mL) but it'll depend on the kind of chocolate you're using. If you're using very dark chocolate and an unsweetened liquid, you might want to stir in an extra teaspoon or two of sugar.
Whisk and cook the chocolate mixture until you see the egg yolks just starting to coagulate and thicken. If you're not sure, stop whisking for a sec and see of the mixture bubbles gently — if it does, you've gotten it hot enough. Transfer to a bowl to cool and get the pot soaking n the sink — you'll need it again.
In a different bowl, whip the cream until stiff, then stir in a splash of vanilla. Wash the whisk or the beaters or whatever you used, along with the pot.
Return to the pot to the stove with about 1/3 cup (60mL) water in it. Stir in the sugar and a glug of corn syrup to inhibit crystallization. Bring to a boil over high heat and cook until the syrup reaches 240ºF, 116ºC. While you wait, put a pinch of cream of tartar in the eggs and beat to stiff peaks.
When the syrup is at the target temperature, carefully drizzle it into the egg whites as you continue you beating them. The eggs will cook and start to go glossy. Keep beating for a few minutes until the meringue cools down and is only lukewarm to the touch.
Beat the cooled chocolate mixture into the meringue until smooth. Beat in the whipped cream for just a minute, until it's time to scrape down the bowl. Scrape down the bowl with a spatula and use gentle folding to get the mixture homogenous. Pour the mousse into serving glasses and chill before serving.
If you want, you could turn around and do it all again with a different chocolate (white instead of dark, for example) and pour that contrasting flavor on top of the one you first made, for a layered effect.
Once chilled, garnish with whipped cream or shaved chocolate or both or neither.
Orange Chocolate Mousse Domes with Mirror Glaze
These Orange Chocolate Mousse Domes are one of the most elegant dessert you can prepare for upcoming holidays. Not only it looks impressive but the flavor combination is simply amazing, as oranges and chocolate are making a special combination perfect for holiday season.
To print the recipe check the full recipe on my blog:
#orangechocolatemoussedomes #mirrorglaze #moussecake
Ingredients
Makes about 6-8 domes
Orange Cremeux
1/3 cup (80ml) orange juice (from about 1 orange)
1 tsp (5g) orange zest (from one orange)
1 tbsp (15g) sugar
2 tbsp (30g) cream
1 egg yolk
1/2 tsp (2g) gelatin powder
1 tbsp (15ml) orange juice
Candied orange peel , chopped
Orange Genoise
3 eggs
1/3 cup (70g) sugar
3/4 cup (95g) all-purpose flour
1 1/2 tbsp (20g) butter, melted
1 tsp (5g) orange zest (from one orange)
For soaking the genoise
2 tbsp (30ml) Orange liqueur (Grand Marnier or Cointreau)
Chocolate Mousse
5.5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp (20ml) cold water
Mirror Glaze
6 oz (175g) white chocolate, small pieces
1/3 cup (80g) water
3/4 cup (150g) sugar
3.5 oz (100g) sweetened condensed milk
1 tsp (5g) vanilla extract
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water
White and orange food coloring for colored mirror glaze
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