How to make it

  • In first bowl, beat egg yolks with sugar until glistening, white in colour and smooth. Set aside.
  • In another bowl, whip cream, gradually adding whiskey, until stiff. Set aside.
  • Melt chocolate and butter GENTLY together in a double boiler over LOW heat. I use a glass bowl over barely simmering water; remove it completely from the heat before the chocolate has completely melted, and continue stirring until smooth and incorporated. Set aside.
  • In a separate bowl, whip egg whites until very stiff. Set aside.
  • -----
  • Assembly:
  • Gently mix the egg yolk-sugar mixture into the melted chocolate-butter mixture until well combined.
  • Into this mixture gently but thoroughly fold first the whipped egg whites, then the whipped cream.
  • Pour mixture into six chilled dessert glasses (I use champagne glasses) and refrigerate, covered, for at least 6 hours before serving.
  • Garnish as desired and present to your delighted guests.

Reviews & Comments 2

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    " It was excellent "
    jett2whit ate it and said...
    whoa nelly! Yum
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    " It was excellent "
    bluewaterandsand ate it and said...
    This Mousse sounds wonderful! Great post!
    Was this review helpful? Yes Flag

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