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O Driscoll's's Whiskey Chocolate Mousse loaded with rich chocolate flavors and a cheeky kick of Irish whiskey topped with airy Whiskey whipped cream.
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O’Driscolls Irish Whiskey Chocolate Mousse Recipe
Prep Time
25 mins
Chill for
4 hrs
Total Time
4 hrs 25 mins
 

This Whiskey Chocolate Mousse Recipe presents you the perfect rich, airy, smooth, and boozy dessert for St.Patrick's Day or anytime desired!

Servings: 6 people
Author: Gemma Stafford
Ingredients
Chocolate Mousse
  • 1 cup (6 oz/170 g) finely chopped bittersweet chocolate
  • 1 tablespoon instant espresso powder
  • 4 large eggs , separated and at room temperature
  • 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
To Make the Chocolate Mousse

  1. In a medium heat-proof bowl, toss the chocolate and espresso powder and set aside.

  2. Place the egg yolks, ¾ cup (6 oz/170 g) sugar and whiskey in the top of a double boiler over simmering water and stir constantly for 2-3 minutes, until the mixture thickens enough to coat the back of a spoon.

  3. Remove from the heat and immediately add in the butter and water and mix until combined. Pour the mixture over the chocolate and let it sit for 5 minutes, without stirring, to allow the chocolate to completely melt.

  4. Whisk until combined, then strain into a medium bowl and set aside.

  5. In the bowl of a stand mixer fitted with a whisk attachment (or in a clean bowl using a handheld electric mixer), whisk the egg whites on high speed until you reach soft peaks, 2-3 minutes.

  6. Add the remaining tablespoon of sugar and continue beating until the egg whites are stiff and glossy, about 3 minutes.

  7. Fold ⅓ of the egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg whites until fully combined.

  8. Divide the mousse among six small (4 fl oz/120 ml) serving glasses and refrigerate for at least 4 hours (and up to 1 day) to set.

To Make the O'Driscolls Whiskey Cream

  1. In the bowl of a stand mixer fitted with a whisk attachment (or in a clean bowl using a handheld electric mixer), combine the heavy cream, sugar and whiskey and whip on medium-high speed to soft, billowy peaks.

To Assemble the O'Driscolls Irish Whiskey Mousse

  1. Dollop the whipped cream on top of the mousse and garnish with the chocolate shavings.

To Serve and Store the O'Driscolls Irish Whiskey Mousse

  1. Enjoy cold with a cup of coffee! Store leftovers covered in the fridge for up to 4 days.

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!