This mousse doesn’t take long time to prepare and in this simplicity lies the key to its greatness. It is light, foamy, airy, yet has intense chocolate flavor enhanced by a bit of coffee and whiskey. I find alcohol to be the perfect addition for a chocolate dessert. Trust me, you will want to try this. Plus, the ingredients for mousse au chocolat are almost always in your pantry.
How to Make Coffee and Whiskey Chocolate Mousse
1. Melt the Chocolate
- Place a heatproof bowl over a saucepan of simmering water (double boiler setup). Add the chocolate, butter, and coffee to the bowl.
- Stir gently until the chocolate and butter are fully melted and the mixture is smooth. Remove from heat and stir in the whiskey. Set aside to cool slightly.
2. Prepare the Egg Yolks
- In another heatproof bowl, whisk the egg yolks with 2 tablespoons of sugar. Place the bowl over the simmering water and whisk until the mixture becomes foamy and slightly thickened (about 2–3 minutes). This step ensures the yolks are gently cooked.
- Remove from heat and mix the egg yolk mixture into the cooled chocolate mixture. Stir until fully combined.
3. Beat the Egg Whites
- In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture in 2–3 additions, being careful not to deflate the mixture.
4. Whip the Cream
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mousse mixture until fully combined.
5. Assemble and Chill
- Divide the mousse evenly among serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
6. Garnish and Serve
- Just before serving, top each mousse with a dollop of whipped cream. Dust with cocoa powder and sprinkle with chocolate shavings.
Coffee and Whiskey Chocolate Mousse 101: Tips for Success
- Use High-Quality Chocolate: The flavor of the mousse depends heavily on the chocolate you use. Choose a semi-sweet or bittersweet chocolate with at least 60% cocoa content.
- Gently Fold: When incorporating the egg whites and whipped cream, fold gently to retain the airiness of the mousse.
- Adjust the Whiskey: If you’re not a fan of whiskey, you can reduce the amount or substitute it with a flavored liqueur like Grand Marnier or Amaretto.
- Chill for Best Texture: The mousse needs time in the refrigerator to set and develop its silky texture, so plan ahead.
Recipe Notes
- Alcohol-Free Option: Replace the whiskey with vanilla extract for a kid-friendly version.
- Serving Ideas: Serve with fresh berries for added freshness and color.
- Storage: The mousse can be stored in the refrigerator for up to 3 days.
Coffee and Whiskey Chocolate Mousse
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
Meet the elegant, adult version of the classic chocolate mousse. A simple no-bake dessert that’s both sophisticated and comforting.
Ingredients
Units
Scale
For the Mousse:
- 4 oz (120 g) good quality semi-sweet or bittersweet chocolate
- 2 tbsp (30 g) unsalted butter
- 2 tbsp strong coffee
- 2 tbsp (30 ml) whiskey
- 2 large eggs, separated
- 4 tbsp (60 g) granulated sugar (divided)
- 1/2 cup (120 ml) heavy whipping cream
For Garnish:
- Whipped cream
- Cocoa powder
- Chocolate shavings
Instructions
1. Melt the Chocolate
- Place a heatproof bowl over a saucepan of simmering water (double boiler setup). Add the chocolate, butter, and coffee to the bowl.
- Stir gently until the chocolate and butter are fully melted and the mixture is smooth. Remove from heat and stir in the whiskey. Set aside to cool slightly.
2. Prepare the Egg Yolks
- In another heatproof bowl, whisk the egg yolks with 2 tablespoons of sugar. Place the bowl over the simmering water and whisk until the mixture becomes foamy and slightly thickened (about 2–3 minutes). This step ensures the yolks are gently cooked.
- Remove from heat and mix the egg yolk mixture into the cooled chocolate mixture. Stir until fully combined.
3. Beat the Egg Whites
- In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture in 2–3 additions, being careful not to deflate the mixture.
4. Whip the Cream
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mousse mixture until fully combined.
5. Assemble and Chill
- Divide the mousse evenly among serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
6. Garnish and Serve
- Just before serving, top each mousse with a dollop of whipped cream. Dust with cocoa powder and sprinkle with chocolate shavings.
Notes
Alcohol-Free Option: Replace the whiskey with vanilla extract for a kid-friendly version.
Serving Ideas: Serve with fresh berries for added freshness and color.
Storage: The mousse can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Chilling Time: 2 hours
- Cook Time: 10 mins
- Category: Dessert
- Method: Chilling
- Cuisine: French-American
Nutrition
- Serving Size: 160g
- Calories: 380
- Sugar: 24g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
This recipe has been doing the rounds the past week and I just had to try it! It was fantastic, everyone really loved it!
What a great dessert, really easy to succeed with and the whiskey makes it unique! Thanks so much!
I did two versions, one with a smokey single malt and one with a rye. The rye was a lot better in my opinion.
I’m not usually a whiskey fan, but it works so well here!
Great recipe! I used dark chocolate with 70% cocoa, and it was perfectly rich.
Made this for date night—wow, it’s restaurant quality! Thank you for a great recipe!
Oh, so decadent and delicious!!
I wasn’t sure about the whiskey in the mousse, but it was incredible. I used a very smokey Laphroig and it was so delicious. Making again this coming weekend!
Hello I don’t know if anyone will still see this but if so please can you help me. Can I do this with a normal not fancy 70% cocoa cholocolate bar even if it has sunflower letichin etc in the bar? Also do I need to add more sugar if using dark chocolate?’thank you so much
Ooo what about vanilla in the cream?
@Annie – You should be fine using a normal 70% chocolate bar – the letichin should just help as a binder. In terms of more sugar, that’s really more of a taste-preference than anything. I’d probably add some more, but that’s just me. Vanilla in the cream? Always a great idea!!
Honestly I love how you set up the ingredients and directions ! Made it yesterday and it was so delicious!
Yes, this is a fantastic adult dessert. The coffee and the whiskey work super well together with the chocolate, very very good!
Thank you for comments, I like your testing version, sounds interesting :)
Took the recipe for a test run with absinthe and white chocolate. It turned out a bit runny, I’m assuming due to the higher alcohol content of the absinthe. Chose to opt out of using the Coffee as well.
Wonderful flavor. Thank you for the Recipe!
I put it in expresso cups and it made about 6 little desserts. Such a good light ending to a meal! Great!
Hi,
it makes 4 cups
how many does this recipe make
Tamara, this whiskey chocolate mousse is beyond delicious! I made it for a dinner with friends on New Year’s Eve and it was a BIG hit. Thank you for sharing this recipe with us, I’m always curious what you come up with next. I find your approach to cooking/baking/etc. very inspiring.
Tracy, brewed coffee!
Kat, thanks so much for your kind words and I’m sooo glad you made it and liked it! Happy New Year!
Brewed coffee or ground coffee grains?
Amrita, thank you! I must say I also most often use rum, but lately started experimenting. I generally like to add alcohol to my desserts :)
Brilliant. Every time I think of adding alcohol to anything chocolate I go for the rum. And now that you mention it, whiskey is so obvious. And brilliant!
Whiskey? I’m in!
:)