Recipe Detail Page

1. Combine 3 oz (90 g) chopped semi-sweet chocolate with ½ cup (125 mL) whipping cream in a glass bowl. Microwave for 45 seconds and stir until smooth. Mix in 1 tbsp (15 mL) Kahlúa (or strong espresso coffee) and ½ tsp (2 mL) vanilla extract. Cool to room temperature before drizzling on frozen mousse. To thin after being stored in the refrigerator, microwave for 30 to 40 seconds and stir.