Chocolate Mousse with Whiskey Cream
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Chocolate Mousse with Whiskey Cream

Chocolate and decadent with a hint of booze.
Prep Time10 mins
Cook Time20 mins
Total Time2 hrs 20 mins
Course: dessert
Cuisine: dessert
Servings: 4 servings



  • 2 T unsalted butter
  • 4 ounces semisweet chocolate chips
  • 3 eggs separated
  • ¼ cup sugar
  • ½ cup heavy cream
  • ½ t . vanilla extract

Whiskey Cream:

  • ½ cup heavy cream
  • 2 T sugar
  • 1 T whiskey or bourbon or 1t. vanilla extract if you are out of whiskey
  • Toasted almonds optional


  • In a double boiler, melt the butter and chocolate until smooth and remove from heat. Beat in the egg yolks until well incorporated. Refrigerate. Meanwhile, beat the egg whites with half of the sugar until they hold stiff peaks, set aside. Then beat the cream with the remaining sugar and vanilla extract until it holds soft peaks.
  • Stir in half of the egg whites to the chocolate mixture to lighten it, then fold in the remaining egg whites and cream. Divide the mousse into 6 serving dishes and refrigerate until set (an hour or two). Meanwhile beat the cream into soft peaks with the sugar and then whisk in the whiskey. Serve each mousse with a dollop of whiskey cream and then sprinkle with toasted almonds.