This Boozy Dark Chocolate Mousse is pure whipped mousse with flecks of melt-in-your-mouth chocolate and a splash of chocolate liquor.
I’m going to be straight with you guys: I make mousse the wrong way. Especially this Boozy Dark Chocolate Mousse.
Hard to believe from that rich, chocolatey swirl you see there, but I do. If I had a real, cookbook-ready mousse, it wouldn’t have those chocolate flakes in it, gumming it all up. Chocolate is gross, didn’t you know?
Fortunately, I don’t care. And I’ll tell you why, in this case, you shouldn’t either.
Mousse is one of the most decadent, heavenly culinary creations out there. It’s literally pure, heavy cream whipped up nice and fluffy, mixed with a bunch of uncooked egg whites, sugar, dark chocolate, topped off with a healthy glug of Laura Secord’s chocolate-flavoured liquor. It would be pretty jolting to gulp down a double shot of cream and liquor, uncooked egg white, and a lump of chocolate, but when mixed together? Oh boy.
A proper dark chocolate mousse that uses melted chocolate should whip itself into the egg whites and cream, creating a seamless, airy creation with nary a chocolate shaving in sight. My dark chocolate mousse is dotted with them. Wrong?
Not in my world. While a classic mousse is lovely, if you’re going to make one with fine dark chocolate and alcohol, you’ll want to jazz it up. Those brown dots? They’re tiny beads of dark chocolate that melt into a warm liquid the moment they touch your tongue. They turn a plain mousse into a treasure trove of dairy and chocolate. Amazing.
You can just as easily serve this dark chocolate mousse spooned into little ramekins or ladled into small glasses. For an added touch of class though, I like to pipe them using a pastry bag and Wilton 1M star tip. You can top it off with shaved chocolate, a few mint leaves, or unadorned, like mine. Fancy, eh?
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Total Cost = $7.54 (Budget breakdown below recipe)
- 10 oz. dark chocolate (60% or higher), chopped small
- 2 cups whipping (heavy) cream
- ¼ cup chocolate-flavoured liquor*
- 4 egg whites, room temperature
- 2 tbsp. granulated sugar
- Place the bowl of a stand mixer and whisk attachment in the freezer for 15 minutes to chill.
- Once chilled, pour in the whipping cream and whip on high speed for 7 minutes, or until light peaks form. Scoop out of bowl and place in a separate bowl; set aside in refrigerator.
- Wipe down the stand mixer bowl. Add in the egg whites and sugar and whip on high until thick and fluffy, about 7-8 minutes.
- While eggs are whipping, melt chocolate in the microwave on medium power for 25 seconds at a time, mixing in between to avoid burning. Once it's almost completely melted, remove and stir well to melt the rest of the chunks.
- Moving quickly, add the chocolate liquor to the melted chocolate, mixing well. It will start to thicken up, but keep mixing until it's combined. Quickly add in the beaten eggs and sugar, then add the whipped cream. My version of this mousse will have tiny flecks of dark chocolate in it.
- Scoop into 6 ramekins, or for an artistic flair, pipe with a Wilton 1M tip into small glasses. Chill in fridge for 2 hours, or until set.
Adapted from Ghirardelli via All Recipes.
10 oz. dark chocolate = $4.00
2 cups whipping (heavy) cream = $2.00
1/4 cup chocolate-flavoured liquor = $0.90
4 egg whites = $0.60
2 tbsp. granulated sugar = $0.04