By Noelle Carter
Los Angeles Times
March 30, 2013
Dear SOS: I am a former California native, having lived in Pasadena for almost 47 years. Our family used to eat at the Lawry's establishments all of the time. I am trying to find a recipe for the Lawry's chocolate Kahlua mousse.
It was my family's favorite dessert, and we often ordered it on birthdays. Well, my 60th birthday is coming up on Aug. 19, and I would love to make this.
Mary K. Pullen
Dear Mary: It's as if Lawry's took everyone's favorite flavors and combined them in an easy-to-make dessert, with chocolate, espresso and Kahlua liqueur folded into a mousse that comes together in only 15 minutes. I can't think of a better way to celebrate a birthday, or any holiday.
15 minutes, plus 2 hours chilling time. Serves 4
1/2 teaspoon instant espresso powder
1 cup heavy cream
1/2 cup Nutella spread
2 tablespoons Kahlua coffee liqueur
Whipped cream, for garnish
Toasted nuts or peanut brittle, for garnish
1. In a small bowl, stir the espresso powder into the heavy cream until dissolved.
2. In the bowl of a stand mixer, or in a large bowl, add the espresso mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1 minute and scrape down the sides of the bowl. Continue beating until softly whipped. Spoon into a serving bowl or glasses and refrigerate for 2 hours.
3. Before serving, garnish with whipped cream and toasted nuts or peanut brittle.
Protein 3 grams
Carbohydrates 27 grams
Fiber 2 grams
Fat 33 grams
Saturated fat 24 grams
Cholesterol 82 mg
Sodium 38 mg
Sugar 22 grams
NOTE: Adapted from Lawry's Prime Rib.
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