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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This O’Driscolls Irish Whiskey Chocolate Mousse Recipe is the ultimate dessert for chocolate and liquor lovers. It’s loaded with rich chocolate flavors and a cheeky kick of Irish whiskey topped with airy Whiskey whipped cream – what’s not to love?
It’s finally March, which means one of my favorite holidays – St. Patrick’s Day is right around the corner! Especially as an Irish baker, I love creating recipes that incorporate a part of my Irish culture from baking styles to ingredients. Above all, nothing screams more Irish than a good bottle of whiskey!
Therefore, I’ve made the best Irish Whiskey Chocolate Mousse Recipe for those of you who love light, airy, spicey, and chocolatey desserts. It’s got a nice layer of billowy Chocolate Mousse topped with lightly whipped cream both infused with smooth whiskey alongside a garnish of chocolate shavings. I specifically use O’Driscolls’ whiskey in the spirit of the Irish holiday, as it’s a classic liquor brand in Ireland.
This Chocolate Mousse Recipe makes the perfect adult treat for your upcoming St. Patrick’s Day parties as well as a delicious treat to have all to yourself. All in all, it’s a win-win dessert!
IMPORTANT NOTE: This recipe was updated and improved on 3/13/2024, to include a NEW step-by-step tutorial video and more Pro Chef Tips.
History Of The O’Driscoll Family
I am proud to say that O’Driscolls Irish Whiskey is a family business. It is founded by my cousin, Michael J Stafford the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website. O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other Grandfather. A pillar in the family, an inspiration, and a great storyteller. You can meet Diarmuid here.
The O’Driscolls were a family of pirates and smugglers known to build castles, harbors, and ships. By the 15th century, they were one of the notoriously strongest clans in Ireland. Their territories and wealth exceeded the ordinary with ownership of many different castles in the Baltimore area of Cork and surrounding islands.
While land properties made up a considerable portion of their power, it was the wild Atlantic Ocean that was their real domain – and only a few dared to enter the O’Driscolls’ waters without an invitation. So infamous were the O’Driscolls that in 1450, Henry VI decreed that no one from Waterford and Wexford could fish in this family’s territory or else they would be met with heavy penalties or forfeiture.
The O’Driscoll family’s luck ran until the 17th century when they were forced to surrender to the English Crown. Though they may have surrendered, the O’Driscolls remain a force in County Cork to this day with one of their influences on a leading brand of whiskey in Ireland.
Table Of Contents
- What Is O’Driscolls Irish Whiskey Chocolate Mousse
- Tools You Need
- Ingredients for Whiskey Chocolate Mousse Recipe
- How To Make Irish Whiskey Chocolate Mousse
- How To Double Boil Chocolate
- What Type Of Chocolate Is Best For Melting?
- Alcohol-Free Whiskey Chocolate Mousse
- Can I Make Whiskey Chocolate Mousse In Advance?
- How To Store Whiskey Chocolate Mousse
- FAQs
- Gemma’s Pro Chef Tips
- More Mousse Recipes
What Is O’Driscolls Whiskey Chocolate Mousse?
Chocolate Mousse is a soft, airy, and light dessert that originates from France. Compared to savory mousses, sweet mousses are more common and are typically made using whipped egg whites and cream. In Chocolate Mousse, egg yolks are used to make the chocolate richer. Similarly, this recipe contains chocolate, but we are also adding an extra Irish touch of whiskey!
O’Driscolls Irish whiskey is produced and bottled by West Cork Distillers in Skibbereen, County Cork, Ireland. It’s named after the famous O’Driscoll family of the sea and encapsulates the wild Atlantic spirit of adventure, bravery, and survival.
With its prominent vanilla and caramel flavors, its smooth and creamy texture, and a kick from the alcohol, it makes a great addition to an already delicious Chocolate Mousse. It will add a great amount of depth to your chocolate flavors and create an overall elegant dessert.
Tools You Need
- Measuring cups and spoons
- Mixing bowls
- Double boiler (Large pot and heat-proof bowl)
- Silicone spatula
- Whisk
- Strainer (Sieve)
- Stand mixer with a whisk attachment (alternatively, electric hand mixer with bowl)
- Serving glasses
Ingredients for Whiskey Chocolate Mousse Recipe
To Make The Chocolate Mousse:
- Bittersweet chocolate
- This type of chocolate is ideal for a deep and rich chocolatey flavor. But make sure to finely chop before use so that it melts evenly.
- Espresso powder
- Adding instant espresso powder will add a deep coffee flavor to your chocolate mixture. Use instant powder so that it dissolves with the liquid.
- Eggs
- Use large, good-quality eggs, and separate the whites from the yolks.
- Granulated sugar
- Also known as white sugar, it will add some sweetness to your bittersweet chocolate.
- O’Driscolls Irish whiskey
- Smooth and creamy texture with vanilla and caramel flavors, it’s the perfect addition to spice up your chocolate mousse. Feel free to use other liquor or liqueurs if you prefer.
- Butter
- Using room-temperature butter will make it easier to melt with your chocolate.
- Water
- Adding water will loosen up your chocolate mixture so that it isn’t too thick.
To Make The Whiskey Cream:
- Heavy cream
- This is the best cream to whip, as the high-fat content will give you soft and stiff peaks.
- Granulated sugar
- More sweetness never hurt anybody!
- O’Driscolls Irish whiskey
- Add some whiskey to your cream as well to enhance the whiskey flavors throughout the dessert.
- Chocolate shavings
- Sprinkling some shavings as garnish will tie your chocolate mousse together.
How To Make Whiskey Chocolate Mousse
To Make The Chocolate Mousse:
- Toss the chocolate and espresso powder in a heat-proof bowl and set aside.
- Firstly, in the top of a double boiler over simmering water, combine the egg yolks, sugar, and whiskey, stirring constantly until the mixture thickens enough to coat the back of a spoon.
- Immediately stir in the butter and water until melted and warmed through, then pour the mixture over the chocolate. Let sit without stirring to allow the chocolate to completely melt.
- Whisk until combined, then strain into a bowl. Set aside.
- In a stand mixer with a whisk attachment, whisk the egg whites on high to soft peaks.
- Subsequently, add the remaining tablespoon of sugar and continue beating until the egg whites are stiff and glossy.
- Fold a portion of the egg whites into the chocolate mixture to loosen the custard, then gently fold in the remaining egg whites until fully combined.
- Divide the mousse among serving glasses and refrigerate to set.
To Make The Whiskey Cream:
- In a stand mixer with a whisk attachment, combine the heavy cream, sugar, and whiskey. Whip on medium-high speed to soft, billowy peaks.
- Dollop the whipped cream on top of the mousse and garnish with the chocolate shavings. Serve immediately.
How To Double Boil Chocolate
It’s recommended to use a double boiler or a Bain-marie, so your chocolate doesn’t seize or become lumpy or grainy. Because either tool melts chocolate in a gentler way. You essentially stack one pot or heat-proof bowl on top of a pot filled with water. Heat it to barely a simmer, and the steam from the lower pot will heat the upper hot or bowl where the chocolate can gradually melt.
If you’re in a pinch, place your chocolate in a microwave-safe bowl and microwave it in 20-second intervals. Make sure to stir in between.
What Type Of Chocolate Is Best For Melting?
In general, the best type of chocolate for melting is chocolate which contains higher percentages of fat. Because it consists of less sugar and more cocoa butter. In this recipe, I use bittersweet chocolate for its high-fat content and additional balance of sweet and bitter flavors.
Alcohol-Free Whiskey Chocolate Mousse Recipe
If you want to make this fun adult dessert alcohol-free, so kids or anyone who doesn’t prefer alcohol in their treats can enjoy it, replace the whiskey in the mousse with 1 tablespoon of vanilla extract and 3 tablespoons of water. Additionally, replace the whiskey in the cream with 2 teaspoons of vanilla extract. Just as delicious!
Can I Make Whiskey Chocolate Mousse In Advance?
Of course! You can make your Chocolate Mousse up to a day in advance. Keep them in the refrigerator to let them set and be chilled for whenever you need them.
How To Store Whiskey Chocolate Mousse
While it’s best to serve and consume all of your Whiskey Chocolate Mousse on the day, you can keep it in the fridge well-covered for up to 4 days.
You can also freeze your mousse for up to 2 months. Note that it will change the texture and flavor of your mousse consequently. When you want to eat it, take it out of the freezer and let it thaw in the refrigerator overnight until you can spoon it out.
FAQs
Is Whiskey Chocolate Mousse safe for children?
Although the amount of whiskey isn’t that high in this recipe, it still contains alcohol making it unsafe for children to eat. However, you can definitely make alcohol-free versions so that everyone can enjoy some Chocolate Mousse!
Can I use milk chocolate instead of bittersweet chocolate?
Given that this mousse is already very rich on its own, if you want to use milk chocolate, I suggest reducing the amount of chocolate or bumping up the amount of water just a tad to balance out the sweetness.
How do I know if my mousse has set properly?
Make sure to whisk and fold properly to ensure that your mousse will be set. These important processes will help you create airy, light, silky smooth and firm foamy (instead of being watery) texture.
Are there substitutes for heavy cream?
Yes, there are! Feel free to use full-fat coconut cream, Aquafaba, half-and-half, or Greek yogurt instead of heavy cream. Do expect that these substitutes may alter the flavor and texture of your Whiskey Chocolate Mousse consequently.
What should I do if I don’t have a stand mixer or an electric hand mixer?
Though a stand mixer or an electric hand mixer will make your job a lot easier, there’s nothing a little elbow grease can’t fix. You can use a whisk to combine all the ingredients. In this case, make sure to thoroughly mix.
Gemma’s Pro Chef Tips:
- Be sure to chop the chocolate very finely to ensure that it all melts.
- This recipe uses raw egg whites. Per your health needs or preference, buy pasteurized egg whites in cartons at most grocery stores. If you do this you will need ½ cup (4 oz/120 g) pasteurized egg whites to equal 4 fresh egg whites.
- This dessert is quite rich. Hence even if the portions seem small, they will be the perfect amount.
- In place of whiskey, you can use amaretto, Grand Marnier, or any other liquor or liqueur of your choice.
- To make this alcohol-free, replace the whiskey in the mousse with 1 tablespoon of vanilla extract and 3 tablespoons of water, and replace the whiskey in the cream with 2 teaspoons of vanilla extract.
- For the upper half of your double-boiler, use a good quality stainless steel bowl instead of a glass bowl, to avoid warping or breaking!
For More Mousse Recipes, Check Out:
And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!
IMPORTANT NOTE: This recipe was updated and improved on 3/13/2024, to include a NEW step-by-step tutorial video.
Try These Recipes!
Watch The Recipe Video!
O’Driscolls Irish Whiskey Chocolate Mousse Recipe
Ingredients
- 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped
- 1 tablespoon instant espresso powder
- 4 large eggs , separated
- ¾ cup (6 oz/170 g) plus 1 tablespoon granulated sugar
- ¼ cup (2 fl oz/60 ml) O’Driscolls Irish whiskey
- ¾ cup(6 oz/170 g) butter , at room temperature
- 3 tablespoons water
Whiskey Cream
- ¾ cup (6 fl oz/180 ml) heavy cream
- 1 tablespoon granulated sugar
- 2 teaspoons O’Driscolls Irish whiskey
- Chocolate shavings , for garnish
Instructions
- Toss the chocolate and espresso powder in a medium heat-proof bowl and set aside.
- In the top of a double boiler over simmering water, combine the egg yolks and ¾ cup (6 oz/170 g) sugar and whiskey and stir constantly for 2-3 minutes, until the mixture thickens enough to coat the back of a spoon.
- Immediately stir in the butter and water until melted and warmed through, then pour the mixture over the chocolate. Let this sit for 5 minutes without stirring to allow the chocolate to completely melt.
- Whisk until combined, then strain into a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment (or with a clean bowl and a handheld electric mixer), whisk the egg whites on high to soft peaks, about 2-3 minutes.
- Add the remaining tablespoon of sugar and continue beating until the egg whites are stiff and glossy.
- Fold ⅓ of the egg whites into the chocolate mixture to loosen the custard, then gently fold in the remaining egg whites until fully combined.
- Divide the mousse among six small (4 fl oz/120 ml) serving glasses and refrigerate for at least 4 hours (and up to 1 days) to set.
To Make the Whiskey Cream
- In the bowl of a stand mixer fitted with a whisk attachment (or with a clean bowl and a handheld electric mixer), combine the heavy cream, sugar and whiskey and whip on medium-high speed to soft, billowy peaks.
- Dollop the whipped cream on top of the mousse and garnish with the chocolate shavings. Serve immediately.
Recipe Notes
- Be sure to chop the chocolate very finely to ensure that it all melts.
- This recipe uses raw egg whites. Per your health needs or preference, buy pasteurized egg whites in cartons at most grocery stores. If you do this you will need ½ cup (4 oz/120 g) pasteurized egg whites to equal 4 fresh egg whites.
- This dessert is quite rich. Hence even if the portions seem small, they will be the perfect amount.
- In place of whiskey, you can use amaretto, Grand Marnier, or any other liquor or liqueur of your choice.
- To make this alcohol-free, replace the whiskey in the mousse with 1 tablespoon of vanilla extract and 3 tablespoons of water, and replace the whiskey in the cream with 2 teaspoons of vanilla extract.
- For the upper half of your double-boiler, use a good quality stainless steel bowl instead of a glass bowl, to avoid warping or breaking!
Hi Gemma! Do you cover the mouse, with plastic wrap touching the top, to prevent a skin from forming, like you do with creme pat, before refrigerating?
Thanks, as always, and an early Happy St. Patrick’s Day to you and yours, and all your team!
Can this be made eggfree
Looks absolutely heavenly, but I don’t have espresso powder. Is instant coffee the same? And if not can I use it instead, or should I leave it out??