Chocolate Mousse Pots With Whisky Cream
With a splash of Irish cream liqueur and a whiskey Chantilly cream topping, this chocolate mousse is just the job for a decadent after dinner treat!
PREP TIME: 25 minutes
COOK TIME: 5 minutes
TOTAL TIME: 30 minutes
SERVINGS: 20 servings
- 1/3 cup (15g) good-quality instant coffee granules, dissolved in 1/4 cup (60ml) hot water
- 150g good-quality dark chocolate, roughly chopped, plus grated chocolate to serve
- 150g unsalted butter
- 4 eggs, separated
- 2 1/2 tablespoons irish whiskey
- 1/2 teaspoon vanilla extract
- 150g caster sugar, plus extra 1 tablespoon
- 300ml thickened cream
- 2 tablespoons baileys irish cream liqueur
- Place coffee, chocolate and butter in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water), stirring until the chocolate and butter have melted.
- Remove bowl from heat and set aside.
- Place yolks, whiskey, vanilla, 150g sugar and 1 tablespoon cold water in a separate heatproof bowl set over the simmering water (don’t let the bowl touch the water) and whisk with electric beaters for 3 minutes or until thick and pale.
- Remove the bowl from the pan and sit in a larger bowl filled with iced water (don’t let any water get in the yolk mixture), then continue to whisk for a further 2-3 minutes until the mixture thickens and cools slightly. Stir in the chocolate mixture until combined.
- Whisk the egg whites in a clean bowl with a pinch of salt until soft peaks form.
- Add the extra 1 tablespoon sugar and beat until stiff and glossy.
- Gently stir one-quarter of the eggwhite into the chocolate mixture to loosen, then fold in the remaining eggwhite until combined.
- Spoon the chocolate mousse into small serving glasses, leaving a 2cm gap at the top.
- Chill for 3-4 hours to set.
- Whisk thickened cream and baileys together until stiff peaks form, then spoon over the mousse.
- Scatter with grated chocolate and serve chilled.