Some cosmetic changes in preparation for larger site changes in the works.


I'm considering Charlie's Irish Coffee Chocolate Mousse

Veteran Member
6118 posts
Joined: Dec 9, 2005


Posted to Thread #30165 at 9:59 pm on Mar 15, 2018

Irish Coffee Chocolate Mousse
Recipe By: Alice Medrich

4 ounces bittersweet chocolate -- or semisweet, chopped into small pieces
1 cup heavy cream
1 1/2 teaspoons instant espresso powder
3 teaspoons Irish whiskey -- (3 to 4)
2 eggs
2 tablespoons sugar -- plus
4 teaspoons sugar
1/2 teaspoon vanilla extract
Instant-read thermometer
6 ramekins or dessert cups -- (6 to 8)

To make the mousse, place the chocolate, 1/3 cup of cream, and 1/4 teaspoon of the espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whisky, and set aside.

In a heatproof medium bowl, whisk the eggs with 1 tablespoon water and 2 tablespoons of the sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent them from scrambling) over not-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 with an electric mixer until the eggs have a texture like softly whipped cream, 3 to 4 minutes. Fold one quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among the ramekins. Chill at least 1 hour, or until set, before serving.

In a chilled bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 teaspoons sugar, and the remaining 1-1/4 teaspoons espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving. Serves 6

Other messages in this thread: