Chocolate Mousse Pots With Whisky Cream

by Pia Kai

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


  1. 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. 
  2. Remove bowl from heat and set aside.
  3. 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. 
  4. 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.
  5. Whisk the egg whites in a clean bowl with a pinch of salt until soft peaks form. 
  6. Add the extra 1 tablespoon sugar and beat until stiff and glossy.
  7. Gently stir one-quarter of the eggwhite into the chocolate mixture to loosen, then fold in the remaining eggwhite until combined.
  8. Spoon the chocolate mousse into small serving glasses, leaving a 2cm gap at the top. 
  9. Chill for 3-4 hours to set.
  10. Whisk thickened cream and baileys together until stiff peaks form, then spoon over the mousse. 
  11. Scatter with grated chocolate and serve chilled.