La Belle Cuisine
Irish Coffee Chocolate Mousse
Year in Chocolate:
Four Seasons of Unforgettable Desserts
By Alice Medrich, 2001, Warner Books, Inc.
whiskey notwithstanding, this looks and tastes like a classic French
chocolate mousse, with its rich smooth flavor and dense but foamy texture.
Because eggs are the secret to great chocolate mousse (in my opinion), I’ve
designed this recipe to avoid the risks associated with raw eggs.”
Serves 6 to 8
4 ounces bittersweet or semisweet chocolate,
1 cup heavy cream
1 1/2 teaspoons instant espresso powder
3 to 4 teaspoons Irish whiskey
2 tablespoons plus 4 teaspoons sugar
1/2 teaspoon vanilla extract
Instant-read thermometer, 6 to 8 ramekins or
To make the mousse, place the chocolate, 1/3 cup of cream,
and 1/4 tea-
spoon of the espresso powder in a heatproof bowl. Set the bowl in
of barely simmering water. Stir frequently until the chocolate is
melted and smooth. Remove the bowl from the skillet, stir in the
and set aside.
In a heatproof medium bowl, whisk the eggs with 1 tablespoon
2 tablespoons of the sugar until well blended. Set the bowl in the
and whisk the eggs constantly (to prevent them from scrambling) over
even-simmering water until they register 160 degrees F. on an instant-read
thermometer. Remove the bowl from the skillet and beat at high speed
electric mixer until the eggs have a texture like softly whipped
to 4 minutes. Fold one quarter of the eggs into the chocolate.
chocolate mixture over the remaining whipped eggs and con-
tinue to fold
until evenly incorporated. Divide the mousse among
the ramekins. Chill
least 1 hour, or until set, before serving.
In a chilled bowl with chilled beaters, beat the remaining
2/3 cup cream
with the vanilla, the remaining 4 teaspoons sugar, and the
1 1/4 teaspoons espresso powder until nearly stiff. Top each
with a dollop
of cream before serving.
Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Index - St. Patrick's Day Recipes
Daily Recipe Index
Recipe Archives Index