Irish cream chocolate mousse

40 minutes


Chocolate mousse

  • 6 eggs
  • 200g of chocolate, minimum of 70% cocoa solids
  • 4 tbsp of Irish cream liqueur

Whiskey cream topping

  • 200ml of double cream, or whipping cream
  • 2 tbsp of icing sugar
  • 2 tbsp of whiskey
  • cocoa powder, or grated chocolate


Make the whiskey cream topping first. Whisk the cream, icing sugar and whiskey with a hand whisk until it holds gentle peaks – be careful not to overwhisk it as it will split
To make the chocolate mousse, break the chocolate into pieces and place in a bowl that sits over the top of hot but not boiling water. Heat the chocolate until melted
Separate the eggs, and then whisk the egg whites until they hold soft peaks
Mix the egg yolks into the melted chocolate and whisk in a quarter of the whisked egg whites, along with the Irish cream liqueur. Gently fold in the rest of the egg whites, mix well, and then spoon the chocolate mousse into six glasses. Put the mousse in the fridge to set for at least 2 hours
To serve, pile the whiskey cream on top of the mousse and sprinkle with cocoa or grated chocolate