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Irish Coffee Chocolate Mousse

Soooo…how’s everyone doing? Are you hanging in there? We’re still trying to wrap around our heads around this global crisis but we’re staying positive. We are thankful that we have our health, we are all stocked up, and we are getting lots of quality time with our families. Our feelings toward the last point may swiftly change, but isn’t this something we’re always complaining we don’t have enough of? We are also going to try to use this time (and my, don’t we have a lot of time!) to catch up with far away friends (by phone!) and tackle those projects and tasks that have been on our lists for ages. For many of us this is merely an inconvenience, for so many others this situation brings uncertainty and even tragedy. So, chin up, friends, let us power on. Help your neighbors, check on the elderly and #bekind. Oh, and wash your hands and don’t touch your face!

Over the next few weeks there will be less emphasis on Gathering and more focus on Being! We’ll be bringing you more recipes using fewer ingredients and pantry staples. Getting creative in the kitchen is our outlet so we will continue to share our creations for our sanity :)

On that note, here we have our Irish Coffee Chocolate Mousse. The St. Patrick’s Parade may be cancelled, but we all need a little Irish in our lives at times like these. This Mousse has only 4 common ingredients and we hope it’ll put a little spring in your step. xoxo Kirsty

Irish Coffee Chocolate Mousse (serves 4)

The whiskey and cream topping are optional.

  • 8.8 oz (250g) dark chocolate

  • 2 tablespoons (30ml) strong black coffee

  • 4 pasteurized eggs, separated

  • 2-3 tablespoons (30-45ml) whiskey - optional

To serve:

  • 1/2 cup (120ml) heavy cream

  • chocolate shavings

Place a heatproof bowl over a pan of barely simmering water. Add the chocolate and coffee, stir until just melted. Set aside for 2 minutes.

Separate the eggs. Beat the yolks and slowly add in the melted chocolate. Stir in the whiskey.

In a very clean bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Start with a couple of tablespoons and then carefully fold the rest in. You want to retain the airiness of the whites and not deflate them. Spoon into 4 glasses and refrigerate for at least 4 hours.

To serve, lightly whip the heavy cream until it thickens, it doesn’t need to be stiff. Spoon a couple of tablespoons of whipped cream onto the mousse, it should settle to a flat layer. With a grater, shave some chocolate over the tops. I don’t recommend doing this last part ahead of time as the cream will start to bleed into the mousse, ruining the effect!

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