Kahlua Chocolate Mousse Ice Cream Cake
Ingredients
1 pint vanilla ice cream, softened
¼ cup Kahlua
1 ounce unsweetened chocolate
6 ounces semi sweet chocolate
1 cup heavy cream
2 large eggs, separated
⅓ cup whole hazelnuts
Steps
Evenly spread 1 pint of softened vanilla ice cream in a 9 inch round pie dish
Place the ice cream in the freezer to harden
On top of a double boiler over hot, not boiling water, melt 1 ounce of unsweetened chocolate and 6 ounces of semi sweet chocolate
In a bowl with an electric mixer, beat 2 egg whites to soft peaks
Add in 2 tablespoons of sugar to the egg whites
Continue to beat the egg whites and sugar until stiff and glossy but not dry
In another large bowl, whisk the 2 egg yolks until thick
Then whisk in ¼ cup Kahlua
Gradually whisk in the warm chocolate until combined
Slowly whisk in the egg white mixture
In another bowl with an electric mixer, beat 1 cup of heavy cream until stiff
Fold all but a small bowlful of the whipped cream into the chocolate mixture
Pour the mousse mixture over the frozen ice cream layer and spread until smooth and even
On the side, roughly chop half of the hazelnuts
Sprinkle the top of the chocolate mousse with the chopped nuts
Spoon or pipe the remaining whipped cream into 8 small dollops evenly spaced around the top of the chocolate mousse
Place a whole hazelnut in each whipped cream dollop
Place the entire dish in the freezer until frozen and firm
Remove the Kahlua chocolate mousse ice cream cake from the freezer and serve immediately
