Thursday, October 29, 2015

White Chocolate Kahlua Mousse #thebookclubcookbookCC

I was provided with a copy of The Book Club Cook Book to use for this year-long endeavor of reading and food fun. All opinions and experiences and individual book purchases are my own.

It has been a really long month.

With all the fall activities starting up and travel for work, my time in the kitchen has been much more functional than fun. But this month's Book Club Cookbook Cooking Club was the perfect chance to get back into the kitchen for something other than freezer meal cooking!

This month Wendy from A Day in the Life on the Farm threw down the challenge for our Book Club Cookbook Cooking Club to be inspired by Three Junes by Julia Glass. The recipe given was for a white chocolate mousse. Be sure to check out Wendy's twist with a White Chocolate Pumpkin Mousse, it looks amazing!!

Of course when I mentioned to my husband that I would be making a mousse, he insisted I stick with his favorite white chocolate.

Sorry, I am a milk chocolate kinda gal...

So we compromised. I decided to do the noble thing and keep the white chocolate mousse, but I spiked it with my favorite flavor - Kahlua!

It was an instant hit. I garnished our simple, creamy mousse with a little espresso powder and shaved dark chocolate. I just couldn't help myself.

Mousse is not something I make often and was surprised just how simple it is.

Start with the white chocolate and a little butter.

Separate the eggs... do you see the little beauties my gals have been laying? Those "white" eggs actually have a slight greenish or bluish tinge. I am loving my little Easter Egger.

Then all the delicate mixtures get folded together. The coffee powder and Kahlua gave my mousse a slightly tan color. 

This lovely White Chocolate Kahlua Mousse was the perfect reason to get back into my kitchen for some fun. A big thank you to Camilla from Cam of Culinary Adventures with Camilla for creating this adventurous group of foodies to cook and bake our way through the Book Club Cookbook. It has been a blast so far, and there is plenty of time to join in on the fun for the coming months.

White Chocolate Kahlúa Mousse
adapted from Worth the Wisk

You will need:
  • 1 lb. white chocolate morsels
  • 3 oz. butter, cut in pieces
  • 1/2 cup sifted powdered sugar
  • 3 eggs, separated
  • 1/4 cup Kahlúa
  • 1 teaspoon instant espresso powder
  • 2 cups whipping cream
  • Espresso powder and shaved dark chocolate to garnish* optional
In a double boiler, heat the chocolate and butter over simmering water. Stir constantly till melted through. Turn off heat but allow mixture to stay warm..
In a large bowl, whisk the powdered sugar, egg yolks, Kahlúa and espresso powder. Combine with the chocolate mixture.
In a separate bowl, beat the heavy cream until stiff peaks form; fold into Kahlúa-chocolate mixture gently. 
In another bowl, beat egg whites until soft peaks form; fold into the chocolate mixture. Take care not to deflate the egg whites. Spoon into individual dessert glasses. Refrigerate 4 hours or overnight till chilled and set. Serve with a little espresso powder and shaved dark chocolate on top.


This month Wendy at A Day in the Life on the Farm, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

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*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

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