Empty My Fridge
Irish Chocolate Mousse Recipe for St. Patrick's Day ☘️
Ingredients
- Chocolate · finely chopped1 cup
- Coffee · powder1 tbsp
- Egg4
- Sugar¾ cups + 1 tbsp + 1 tbsp
- Whisky¼ cups + 2 tsp
- Butter¾ cups
- Heavy cream¾ cups
Instructions
- Toss the chocolate and espresso powder together in a medium heat-proof bowl and set aside.
- Over simmering water in a double boiler, stir the egg yolks, ¾ cup (6 oz/170 g) sugar and whiskey constantly for 2-3 minutes, until the mixture thickens enough to coat the back of a spoon.
- Off the heat, immediately mix in the butter and water until combined.
- Pour this over the chocolate, let it sit for 5 minutes without stirring so the chocolate melts completely, then whisk until smooth and strain into a medium bowl.
- Whisk the egg whites on high speed to soft peaks (2-3 minutes), add the remaining tablespoon of sugar and beat until stiff and glossy, about 3 minutes.
- Fold one third of the egg whites into the chocolate mixture to loosen it, then gently fold in the rest until fully combined.
- Divide the mousse among six small (4 fl oz/120 ml) glasses and refrigerate for at least 4 hours (up to 1 day) to set.
- For the whiskey cream, whip the heavy cream, 1 tablespoon sugar and 2 teaspoons whiskey on medium-high speed to soft, billowy peaks.
- Dollop the whipped cream over the set mousse and top with chocolate shavings.
Summarized from Bigger Bolder Baking's video. Watch it for the details.
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