Adult Dessert – Chocolate Whiskey Mousse

Meet the adult version of the classic and elegant chocolate mousse.
By Tamara Novacoviç

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, ingredients for mousse au chocolat are almost always in your pantry.

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Chocolate whiskey mousse


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Tamara Novacovic

Description

For me, this is the perfect dessert! Both elegant and simple.


Ingredients

Scale
  • 4 oz (120 g) good quality semi-sweet or bitter-sweet chocolate
  • 2 tbsp (30 g) butter
  • 2 tbsp strong coffee
  • 2 tbsp (30 ml) whiskey
  • 2 large eggs, separated
  • 4 tbsp (60 g) sugar
  • 1/2 cup (120 ml) heavy whipping cream

Garnish

  • whipped cream
  • cocoa powder
  • chocolate shavings

Instructions

  1. Melt chocolate with butter and coffee in a bowl set over a pan of simmering water. Remove from heat and stir in whiskey.
  2. Whisk egg yolks with 2 tbsp sugar in a bowl set over a pan of simmering water, just to cook them slightly, until they become foamy. Combine them with chocolate mixture.
  3. Beat egg whites with a pinch of salt until stiff peaks form. Gradually beat in 2 tbsp sugar. Add gently to the previous mixture.
  4. Beat whipping cream until soft peaks form and add to the mixture. Combine well and divide among serving glasses. Refrigerate.
  5. Garnish and serve chilled.

 

What do YOU think? Leave a comment! (16) What do YOU think? Leave a comment! (16)
  1. 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?

    1. @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!!

  2. Honestly I love how you set up the ingredients and directions but the only thing I’d have done different is added prep time and how many servings it makes

  3. 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!






  4. 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.

  5. 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 :)

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