Chocolate Irish coffee pots

Ideal to make ahead and refrigerate, Helen Jessup's recipe for fabulous chocolate Irish coffee pots, are lifesavers for entertaining unexpected guests over the busy festive period.

Everyone has a bottle of Irish cream liquor in their cupboard at Christmas, and whether you choose to drink it in coffee, on the rocks, in a cocktail or pour it over your ice cream, it’s a very useful addition to your drinks cabinet.

Personally I like it any of these ways but I particularly like it in a mousse, and this coffee flavoured mousse has just a hint of Irish cream liquor. Serving it in espresso cups makes them ideal to be served as a sweet canapé, or light dessert following a heavy meal. They can be made in advance and kept in the fridge until needed, making them a great dessert to serve over the busy Christmas period when unexpected guests may arrive.





Melt the chocolate in a bowl over a pan of boiling water. Allow the chocolate to cool for 5 minutes
Whisk the egg with the sugar and then whisk into the chocolate
Add the Irish cream liquor, espresso and cream and whisk until it’s thick enough to coat the back of a spoon
Whisk the egg white until stiff and then fold into the chocolate mixture. Pour into espresso cups and refrigerate before serving
Serve with a couple of chocolate coffee beans on top

Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

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