Irish Coffee Mousse

Irish Coffee Mousse is a light and creamy chocolate mousse that is flavored with real Irish whiskey, just like Irish coffee. This dessert is made from scratch without a pudding mix. The chocolate, cream, and whiskey combine to create a creamy, light, and decadent treat.

4.86 from 7 votes

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Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: Servings

Calories: 582kcal

Author: Pat Nyswonger

Ingredients

10 ounces milk chocolate chopped
1 tablespoon butter
1 packet unflavored gelatine powder*
¼ cup hot coffee
2 tablespoons espresso powdered coffee
5 extra-large egg yolks
¼ cup Irish whiskey see notes for no alcohol
3 extra-large egg whites room temperature
½ cup sugar divided
2 teaspoons vanilla
1-½ cups well chilled heavy cream

Toppings/Garnish (optional)

½ cup heavy cream
1 tablespoon sugar
chocolate shavings

Instructions

Add the chocolate and butter to the top of a double boiler which is set over barely simmering water and allow to melt undisturbed.
While the chocolate is melting, sprinkle the gelatin into 1/4 cup of cold water and set aside for 1-2 minutes to bloom.
Pour the hot coffee into a small dish and add the espresso powder, stirring to dissolve. Add the softened gelatin, stir to combine with the espresso and set aside to cool.
In a large mixing bowl beat the egg yolks until they are thick and pale, beat in the cooled espresso mixture and the Irish whiskey, if using. Add the melted chocolate by spoonfuls, beating until the mixture is combined well.
In another bowl beat the egg whites until they just hold soft peaks, beat in ¼ cup of the sugar a little at a time and continue to beat the meringue until it holds stiff peaks. Beat in the vanilla. Stir one-third of the meringue into the chocolate mixture and fold in the remaining meringue.
In a chilled bowl beat 1-1/4 cups of the heavy cream until it holds soft peaks, beat in the remaining ¼ cup of sugar and beat the cream until it holds stiff peaks. Fold the whipped cream into the chocolate mixture, gently incorporating it completely.
Spoon or pipe the mousse into 6 footed hot drink mugs or stemmed wine glasses and chill overnight.

Toppings/Garnish:

Transfer the desserts from the refrigerator 20-30 minutes prior to serving.
Whip the 1/2 cup of cream and sugar until it holds stiff peaks. Top each serving with whip cream and grated chocolate.

Notes

For a very smooth textured mousse, pass the chocolate mixture through a fine-mesh sieve, scraping the outside of the sieve, then proceed with the egg whites and whip cream.
There are 2-1/2 teaspoons of gelatin in 1 packet of gelatin powder.
If you want to make this Irish coffee mousse without alcohol, eliminate the Irish whiskey, increase the coffee to 1/2 cup, and add 1 tablespoon of bourbon extract flavoring.

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