The Irish are coming, the Irish are coming….
Ahh wait, nope that’s just me…and I am bringing along one too many boozed up Irish recipes. Yup, that’s what happens in March when you are bored with life and ready for excitement (or sunshine and 80 degrees).
To be honest, I have been having WAY too much fun with some Irish recipes lately. I know that St. Patrick’s Day is not until the seventeenth, BUT if you ask me, the only fun event in March is St. Patrick’s Day so why not treat it like Christmas and celebrate all month. I mean, right?!?! It kind of makes this typically grey month that much better, so I am ALL for it.
So I am pretty sure by now that you guys know I really prefer my booze with my chocolate. It’s just the way I roll. And when I say chocolate, I do mean a lot of chocolate. It’s the only way if you ask me.
So naturally, I am all about this chocolate mousse.
It’s intense and definitely for the more serious chocolate people. Ok, and or whiskey people. Either one will do, better if you are both. Bonus points if coffee is also your thing.
Ok, but seriously? This mousse is my favorite. Like it is to die for good. Unlike traditional mousse, this mousse is a little heavier, the flavor is a bit more intense and well, it’s about 100x more fun because well, there’s whiskey.
You cannot deny that the Irish love their whiskey. When researching Irish food (yeah, I do things like this on Friday nights, I am so lame), I will not lie, it was a little difficult to find much other than potatoes, cabbage, corn beef, cheddar, Guinness, Bailey’s and Whiskey. I am sure there are so many great Irish recipes, but well, I just don’t have that many up my sleeve. SO I turned to the whiskey and the chocolate (OF COURSE – hey, it never fails) and I made us some awesome chocolate mousse that any Irish Man would approve of. Or, that I think they would approve of.
I did have my dad eat some, he’s half Irish, so half Irish approved!
*Sidenote, I feel like I should mention that as I type this, I pretty much pause after every paragraph to stop and try my best to draw a four-leaf clover on my arm with my pretty green pen. Since I am no artist, these clovers look more like hearts…now all I need is a boys name to put inside these said hearts and I am right back in ninth grade.
Never gonna grow up. Or stop protracting. <–having issues with this lately…meaning my forearms are full of little green hearts. Yes, I am twenty-one.
ANYWAY. Back to An Irish Man’s Whiskey Mocha Chocolate Mousse.
I have made a lot of mousse in my day, but never one like this. This mousse is thick and sturdy and full on taste. Both the coffee and whiskey highlight that awesome chocolate flavor. It’s kind of magical the way these three ingredients work together. Yes, magical (you know I am very serious about my chocolate).
You are definitely going to want to top this mousse with the Earl Grey spiked whipped cream. It’s lighter than the mousse and just balances all the flavors out. Plus, I kind of, sort of, added a little Bailey’s to the whipped cream – because I think it’s so good. And since we are going all out with these, why the heck not!!
See, March can be SO fun!!
An Irish Mans Whiskey Mocha Chocolate Mousse.
Servings: 6 Servings
Calories Per Serving: 508 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 cup heavy cream
- 2 tablespoons Bailey's
- 1 teaspoon loose leaf Earl Grey Tea optional
- Add the chopped chocolate, butter and coffee to a small sauce pan and set over low heat. Gently melt the chocolate and butter together until melted and smooth, stirring often. Be sure to keep the heat on the lowest setting possible to ensure you do not burn the chocolate. You may also melt the chocolate in the microwave, stirring every 30 seconds until melted and smooth. Once the chocolate is melted, remove from the heat and set aside to cool.
- In a small sauce pan whisk together the four egg yolks, sugar, whiskey and 1 tablespoon milk. Place on the stove and set over medium-low heat, whisking constantly until the sauce thickens slightly and just coats the back of a wooden spoon, about 2-3 minutes. Stir the melted chocolate into the egg mixture until completely smooth. If there are any clumps of egg, strain the mixture through a fine mesh strainer. Add the remaining 4 tablespoons milk and place in the fridge while you whip the eggs whites.
- Using a mixer, whisk the egg whites with a pinch of salt until just stiff and frothy. Add 1 tablespoon of sugar and beat again until just glossy.
- Using a large spatula, add one spoonful of egg whites to the cooled chocolate mixture and fold it in gently. Gradually fold in the remaining egg whites, being careful not to over mix the mixture.
- Divide the mousse between individual serving jars or glasses. Place in the fridge and chill for 3–4 hours before serving.
- Just before serving, use and electric mixer to whip the cream with the bailey's until soft peaks form. Serve the mousse topped with a thick layer of whipped cream.
*Adapted from What Katie Ate by [Katie Quinn Davis | http://www.whatkatieate.com/].
Or just really delicious. Just look at that spoonful. Nothin’ better.