Melbourne

hideshow 4 child comments

[–] landsharkkidd@aussie.zone 4 points 3 years ago (1 child)

Could you google some alternatives?

parent

[–] CEOofmyhouse56@aussie.zone 4 points 3 years ago (1 child)

Yeah I have but there's not a lot out there like this. Usually when you make mousse you use egg whites to make it stiff but this recipe doesn't have this and I can't see the liqueur helping in that way. I guess I'm just gonna leave it out and hope for the best.

parent

[–] MeanElevator@aussie.zone 4 points 3 years ago (1 child)

I'd skip the liqueur and just add that amount of sweet coffee.

parent

[–] CEOofmyhouse56@aussie.zone 2 points 3 years ago

Yeah that's an idea I'm thinking of too. I'm going to make samples without liquer and if it's lacking in flavour that's exactly what I'm going to do.

parent

[–] SituationCake@aussie.zone 4 points 3 years ago (1 child)

I think yes. If you wanted to keep the coffee flavour, could just use the same amount of coffee.

parent

[–] CEOofmyhouse56@aussie.zone 3 points 3 years ago (2 children)

I was thinking that but wouldn't it take away the chocolate taste?

hideshow 4 child comments

parent

[–] SituationCake@aussie.zone 4 points 3 years ago (1 child)

Maybe it’s supposed to be mocha flavoured. But also a lot of chocolate cake recipes say to add some coffee to enhance the chocolate flavour. I don’t think it would matter if it was left out.

parent

[–] CEOofmyhouse56@aussie.zone 2 points 3 years ago

Yeah that's what I'm thinking. It won't taste the same of course but it won't be bad either. I'm think I'm going to make mini samples and see how I go.

parent

[–] stardustingss@aussie.zone 3 points 3 years ago

Coffee is usually used to enhance chocolate flavour in recipes I’m pretty sure!