Indulge in the rich, velvety decadence of O’Driscolls Irish Whiskey Chocolate Mousse, a dessert that’s as luxurious as it is effortless. Silky smooth chocolate meets the warm, smoky notes of Irish whiskey, creating a flavor profile that’s both sophisticated and comforting.
With just 25 minutes of prep and a few hours to chill, this dessert is perfect for impressing guests or treating yourself. The airy, melt-in-your-mouth texture is pure bliss, making every bite a moment to savor.
This mousse is a celebration of contrasts—creamy yet light, sweet with a hint of boldness. The whiskey adds depth, elevating the chocolate to new heights without overpowering its richness. Whether it’s a special occasion or a quiet evening, this dessert promises to delight your senses.
Let it chill for 4 hours, and you’ll be rewarded with a treat that’s as elegant as it is indulgent. Perfect for chocolate lovers and whiskey enthusiasts alike, it’s a dessert that feels like a warm embrace.
Ingredients for O’Driscolls Irish Whiskey Chocolate Mousse
- 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
Step-by-Step Instructions
- Prepare the chocolate mixture: Toss the chopped chocolate and espresso powder in a medium heat-proof bowl. Set aside.
- Make the custard: In the top of a double boiler over simmering water, combine the egg yolks, ¾ cup sugar, and whiskey. Stir constantly for 2-3 minutes until the mixture thickens enough to coat the back of a spoon.
- Add butter and water: Immediately stir in the butter and water until melted and warmed through. Pour this mixture over the chocolate and let sit for 5 minutes without stirring to allow the chocolate to melt completely.
- Whisk and strain: Whisk the chocolate mixture until smooth, then strain it into a medium bowl. Set aside.
- Whip the egg whites: In a stand mixer with a whisk attachment (or using a handheld mixer), whisk the egg whites on high speed until soft peaks form, about 2-3 minutes. Add the remaining 1 tablespoon of sugar and continue beating until the egg whites are stiff and glossy.
- Fold in the egg whites: Gently fold ⅓ of the whipped egg whites into the chocolate mixture to loosen it. Then, fold in the remaining egg whites until fully combined.
- Chill the mousse: Divide the mousse evenly among six small (4 fl oz/120 ml) serving glasses. Refrigerate for at least 4 hours (or up to 1 day) to set.
- Make the Whiskey Cream: In a clean mixing bowl, combine the heavy cream, sugar, and whiskey. Whip on medium-high speed until soft, billowy peaks form.
- Serve: Dollop the Whiskey Cream on top of the chilled mousse and garnish with chocolate shavings. Serve immediately.
Whiskey Cream Topping: The Perfect Finish
Elevate your mousse with the Whiskey Cream topping—it’s light, boozy, and adds a luxurious touch. For a stronger whiskey flavor, increase the whiskey to 1 tablespoon and reduce the sugar slightly. If you prefer a non-alcoholic version, swap the whiskey for vanilla extract for a classic twist.
Serve in Style: Presentation Tips
Serve the mousse in elegant glassware or small mason jars for a rustic charm. Add a sprinkle of chocolate shavings or a dusting of cocoa powder for a professional finish. Pair with a shortbread cookie or fresh berries for a delightful contrast in texture and flavor.
Make Ahead & Storage Secrets
This mousse can be made up to 1 day in advance, making it perfect for entertaining. Cover the glasses with plastic wrap to prevent the mousse from absorbing fridge odors. The Whiskey Cream is best whipped just before serving to maintain its fluffy texture.
Time-Saving Hacks for Busy Cooks
Use a microwave to melt the chocolate and butter together in 20-second intervals, stirring in between, to skip the double boiler step. For quicker chilling, place the mousse in the freezer for 1-2 hours, but be sure to transfer it to the fridge before serving to avoid over-hardening.
Equipment Essentials for Success
A stand mixer or handheld electric mixer is key for whipping the egg whites and cream to the right consistency. Use a fine-mesh strainer to ensure your mousse is silky smooth. If you don’t have a double boiler, a heatproof bowl over a pot of simmering water works just as well.
O’Driscolls Irish Whiskey Chocolate Mousse Recipe
Ingredients
- 1 cup bittersweet chocolate, finely chopped
- 1 tablespoon instant espresso powder
- 4 large eggs, separated
- ¾ cup granulated sugar
- ¼ cup O’Driscolls Irish whiskey
- ¾ cup butter, at room temperature
- 3 tablespoons water
Whiskey Cream
- ¾ cup 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.
