This luscious chocolate mousse is infused with the rich flavors of coffee liqueur and vanilla, creating a dessert that's both indulgent and easy to prepare.
Combine the cream, sugar, Kahlua, and vanilla extract in the crockpot and stir until well mixed.
Ensure the mixture is well combined but avoid whipping to maintain a smooth texture.
Add the chocolate chips to the mixture and cook on low heat for 1 hour and 45 minutes, stirring occasionally.
Stir occasionally to prevent the chocolate from sticking to the bottom of the crockpot.
Carefully transfer the hot mixture to a blender and blend on high speed until it becomes light and airy.
Blending on high speed incorporates air, giving the mousse its light texture.
Pour the blended mixture into a pyrex bowl, cover with plastic wrap, and refrigerate for several hours until set.
Covering the bowl prevents a skin from forming on the mousse.
Scoop the mousse into serving dishes and garnish as desired before serving.
Use a warm spoon to scoop the mousse for a cleaner presentation.
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