Irish Coffee Mousse


  • dark bitter chocolate 200 g
  • chicken eggs 4 pcs.
  • icing sugar 150 g
  • butter 150 g
  • cream 33-35% 200 ml
  • instant coffee 2 tbsp. l.
  • whiskey 1 tbsp l.

STEP 1/9

Pour 2 tbsp into instant coffee. spoons of hot water and mix everything.

STEP 2/9

Put the chocolate and butter in a small saucepan and place it in a water bath, pour in the dissolved coffee and melt everything, without stirring, but shaking the pan, then cool slightly.

STEP 3/9

Separate the yolks from the proteins.

STEP 4/9

Beat the whites with a blender with a whisk attachment into a fluffy, airy mass.

STEP 5/9

Put the yolks in a deep bowl, add the icing sugar (leave 2 tablespoons), pour in the whiskey, place the bowl in a large container with ice and beat everything with a blender with a whisk attachment.

STEP 6/9

Continuing to beat, pour in the melted chocolate in a thin stream and beat a little more.

STEP 7/9

Mix the whipped proteins in two steps into the chocolate mass.

STEP 8/9

Arrange the mousse in transparent glasses and send to the refrigerator.

STEP 9/9

Beat the cream with the remaining powdered sugar and place on the chilled mousse.

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