Coffee and Whiskey Chocolate Mousse

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

1. 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.
2. Gently Fold: When incorporating the egg whites and whipped cream, fold gently to retain the airiness of the mousse.
3. 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.
4. 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

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4.9 from 15 reviews

• Author: Tamara Novacovic
• Total Time: 20 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Rich chocolate mousse gets a grown-up twist with coffee and whiskey. A simple, elegant no-bake dessert.

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Ingredients

Units USM Scale 1x2x3x

• 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
• 1/2 cup (120 ml) heavy whipping cream
• Whipped cream
• Cocoa powder
• Chocolate shavings

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Instructions

1. Melt the chocolate, butter, and coffee in a heatproof bowl set over a saucepan of simmering water. Stir until smooth, remove from heat, and stir in the whiskey. Set aside to cool slightly.
2. Prepare the Egg Yolks
3. Whisk egg yolks with 2 tablespoons of sugar in a heatproof bowl set over simmering water until foamy and slightly thickened (about 2–3 minutes). Remove from heat and mix into the cooled chocolate mixture.
4. Beat the Egg Whites
5. In a clean, dry bowl, beat egg whites with a pinch of salt 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.
6. Whip the Cream
7. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mousse mixture until fully combined.
8. Assemble and Chill
9. Divide the mousse evenly among serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
10. Garnish and Serve
11. Just before serving, top each mousse with a dollop of whipped cream. Dust with cocoa powder and sprinkle with chocolate shavings.

Notes

• For a stronger coffee flavor, use freshly brewed espresso instead of coffee.
• If you don’t have whiskey, substitute with an equal amount of dark rum or coffee liqueur.
• To prevent the mousse from becoming grainy, ensure the chocolate mixture is completely cool before adding the egg whites.

• Prep Time: 15 minutes
• Chilling Time: 2 hours
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 350
• Sugar: 25
• Sodium: 40
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 2
• Protein: 4
• Cholesterol: 100

Frequently Asked Questions

Can I use a different type of alcohol instead of whiskey in this mousse?

Yes, you can substitute the whiskey with other spirits like rum or brandy, but keep in mind that the flavor will change.

What type of chocolate is best for this Coffee and Whiskey Chocolate Mousse?

For the best flavor, use high-quality dark chocolate with at least 70% cocoa content.

Why do I need to whisk the egg yolks over simmering water?

Whisking the egg yolks over simmering water gently cooks them, which helps to create a foamy texture and ensures they are safe to eat.

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