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Print this Recipe    Kahlua Mousse

1 cup macaroon crumbs
1 T brown sugar
3 T melted butter
1/3 C chopped pecans
1 T kahlua

1 pint ice cream, softened
6 oz semi-sweet chocolate
1 oz unsweetened chocolate
2 large eggs, separated
2 T sugar
1/4 C kahlua
1 C heavy whippping cream
chopped and whole nuts for garnish

Mix first four crust ingredients, press over bottom of oiled 9"
springform pan. Bake at 350 for 7-8 minutes. Cool slightly, brush
with kahlua, freeze briefly. Fill with ice cream, replace in
freezer.

In top of double boiler, melt chocolates together. In another
bowl, beat egg whites to soft peaks, then beat in sugar until stiff
and glossy. In large bowl, whisk yolks until thick, add melted
chocolates and kahlua. Slowly fold in egg whites. Fold half of
whipped cream into chocolate. Spread mousse over ice cream.
Sprinkle lightly with chopped nuts. Freeze. Before serving, top
with whipped cream dollops (using remaining whipped cream) and
place a whole nut in the center of each dollop.

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