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.
Chocolate whiskey mousse
- Author: Tamara Novacovic
For me, this is the perfect dessert! Both elegant and simple.
- 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
- whipped cream
- cocoa powder
- chocolate shavings
- Melt chocolate with butter and coffee in a bowl set over a pan of simmering water. Remove from heat and stir in whiskey.
- 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.
- Beat egg whites with a pinch of salt until stiff peaks form. Gradually beat in 2 tbsp sugar. Add gently to the previous mixture.
- Beat whipping cream until soft peaks form and add to the mixture. Combine well and divide among serving glasses. Refrigerate.
- Garnish and serve chilled.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.
Whiskey? I’m in!
Brilliant. Every time I think of adding alcohol to anything chocolate I go for the rum. And now that you mention it, whiskey sounds so obvious. And brilliant!
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 :)
Brewed coffee or ground coffee grains?
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!
how many does this recipe make
it makes 4 cups
I put it in expresso cups and it made about 6 little desserts. Such a good light ending to a meal! Great!
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!
Thank you for comments, I like your testing version, sounds interesting :)
How many people does this recipe serve? Thanks
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
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!!