Happy Saturday! Are you doing something fun and exciting with your weekend? If you are in the mood for dessert, I’ve got you covered with this amazing chocolate whiskey mousse. It only takes about 20 minutes to make, and 2 hours to chill, so if you plan accordingly you can have it for dessert tonight. Hello, date night! It’s pretty strong on the whiskey, if you aren’t as into whiskey as I am, feel free to add less or none at all. Oh, and the strawberry compote is a must!
Chocolate Whiskey Mousse
- 8 ounces dark chocolate – 62-70%
- 4 eggs – separated
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 3 tablespoons whiskey
- 2 cups strawberries – quartered
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- In a medium sized skillet, add all of the ingredients for the strawberry compote.
- Cook on medium low heat, stirring frequently, until the berries have softened, and released juices. Let cool to room temperature, and then chill in the fridge for at least two hours.
Chocolate Whiskey Mousse
- Separate the eggs into two medium sized heat proof bowls.
- In a stand mixer, fitted with an whisk attachment, pour in the heavy cream and whip until very soft peaks form. Keep in the refrigerator until needed.
- Create a double boiler with a small pot of water, with only about an inch of water covering the bottom, bring to a low simmer.
- Place the chocolate and whiskey in a heat proof bowl, over the double boiler, and allow to melt. Stirring constantly and scraping the bottom frequently, so nothing burns. When no more chocolate chunks remain and everything is smooth, remove from the heat. Set aside, stirring occasionally as it cools.
- In the bowl with the egg yolks, add in a splash of water, (about 3 tablespoons of water). Whisk together. Place over the double boiler and whisk vigorously. Until almost tripled in volume, and pale in color.
- Combine the egg yolk mixture with the chocolate mixture, stirring until no more streaks remain.
- Add the sugar to the egg whites and place in a stand mixer with a whisk attachment. Whisk until stiff peaks form.
- Fold the egg whites into the chocolate, in two separate additions. Folding until only a few white streaks remain.
- Remove the whipped cream from the refrigerator, and gently fold into the chocolate mixture in two additions, until no white streaks remain.
- Working quickly, before it has time to set, spoon or pipe into six 6 oz jars.
- Place in the refrigerator and chill for at least two hours.
- Serve with the strawberry compote.