- Gluten free
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Wheat free
Elevate your dessert game and whip up this luxurious Whisky Chocolate Mousse for family and friends.
- Serves8
- Cook time5 minutes
- Prep time20 minutes, + 5 mins cooling and 4 hours chilling time
Ingredients
- 200g dark chocolate (70% cocoa), coarsely chopped
- 40g unsalted butter, chopped
- 1/2 cup (125ml) full-cream milk
- 3 extra-large Coles Australian Free Range Eggs*, separated
- 2/3 cup (110g) icing sugar mixture
- 1 cup (250ml) thickened cream
- 1/4 cup (60ml) whisky† (optional)
- Whipped cream, to serve
- Orange zest, to serve
- Finely grated dark chocolate, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place a large heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Add the chocolate and butter to the bowl and stir until melted and smooth. Remove from heat. Whisk in the milk. Set aside, stirring occasionally, for 5 mins or until the mixture is cool.
Step 2
In a medium bowl, using an electric mixer, whisk egg yolks and 1/3 cup (55g) icing sugar on medium-high speed until light and creamy. In another medium bowl, using a clean electric mixer, whisk egg whites and remaining icing sugar on medium-high speed until soft peaks form. Using a large flexible spatula, fold the egg yolk mixture into the cooled chocolate mixture, then gently fold in the egg white mixture.
Step 3
Place the cream and whisky, if using, in a bowl. Using an electric mixer, beat on high speed until soft peaks form. Fold into the chocolate mixture. Spoon mousse into a large shallow serving bowl. (Alternatively, divide among eight 1-cup/250ml dessert bowls.) Cover with plastic wrap and place in the fridge for at least 4 hours to set.
Step 4
Top the mousse with whipped cream and sprinkle with orange zest and dark chocolate to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: After zesting the orange, juice it and place juice in ice cube trays. Freeze until firm, then store in a sealable bag. Use orange juice cubes to make salad dressings, or add to cocktails, mocktails or smoothies.
† Drink responsibly.
Whisky chocolate mousse
- Serves8
- Cook time5 minutes
- Prep time20 minutes, + 5 mins cooling and 4 hours chilling time
Ingredients
- 200g dark chocolate (70% cocoa), coarsely chopped
- 40g unsalted butter, chopped
- 1/2 cup (125ml) full-cream milk
- 3 extra-large Coles Australian Free Range Eggs*, separated
- 2/3 cup (110g) icing sugar mixture
- 1 cup (250ml) thickened cream
- 1/4 cup (60ml) whisky† (optional)
- Whipped cream, to serve
- Orange zest, to serve
- Finely grated dark chocolate, to serve
Description
Elevate your dessert game and whip up this luxurious Whisky Chocolate Mousse for family and friends.
Method
Step 1
Place a large heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Add the chocolate and butter to the bowl and stir until melted and smooth. Remove from heat. Whisk in the milk. Set aside, stirring occasionally, for 5 mins or until the mixture is cool.
Step 2
In a medium bowl, using an electric mixer, whisk egg yolks and 1/3 cup (55g) icing sugar on medium-high speed until light and creamy. In another medium bowl, using a clean electric mixer, whisk egg whites and remaining icing sugar on medium-high speed until soft peaks form. Using a large flexible spatula, fold the egg yolk mixture into the cooled chocolate mixture, then gently fold in the egg white mixture.
Step 3
Place the cream and whisky, if using, in a bowl. Using an electric mixer, beat on high speed until soft peaks form. Fold into the chocolate mixture. Spoon mousse into a large shallow serving bowl. (Alternatively, divide among eight 1-cup/250ml dessert bowls.) Cover with plastic wrap and place in the fridge for at least 4 hours to set.
Step 4
Top the mousse with whipped cream and sprinkle with orange zest and dark chocolate to serve.