Chocolate Mousse with Ice Wine Whipped Cream
This chocolate mousse recipe is smooth and decadent, made with dark chocolate, coffee, and coffee liqueur. To top it off, a homemade whipped cream with ice wine. It doesn't get better than this.
Equipment
- Mixing bowls
- Electric mixer Standing or hand mixer
- 10 4 oz. Ramekins Can be swapped for fewer, larger serving dishes
- Spoons, for portioning mousse and whipped cream
- Sifter For cocoa
Ingredients
- 16 oz Dark chocolate chips
- 6 Eggs yolks separate from whites
- 1 cup Sugar
- 2 tbsp Instant coffee mixed with 2 tablespoons water
- 3 tbsp coffee liqueur
- ½ cup Extra virgin olive oil
- Cocoa, for dusting
For whipped cream:
- 1 cup Heavy whipping cream
- 2 oz Ice wine Optional
- 1 tbsp Powdered sugar
Instructions
- Melt chocolate in a microwave-safe bowl in the microwave in 20-second increments, stopping to stir between each increment, then continuing until the chocolate has fully melted.
- In a bowl, whip egg whites and 2 tablespoons sugar with an electric mixer on medium-high until you have soft peaks, about 5 minutes.
- In a second large bowl, whip egg yolks and remaining sugar until it is pale yellow and the sugar has fully dissolved (a couple of minutes). Stir in your instant coffee, liqueur, and olive oil. Fold in the melted chocolate and egg whites. Place in the fridge and allow to chill for 30 minutes.
- Set out 10-4 oz. ramekins and carefully portion your set chocolate mousse evenly between each ramekin.
- Top each ramekin with whipped cream and sifted cocoa.
For whipped cream
- In the bowl of your electric mixer, whip heavy cream, powdered sugar, and ice wine until you have a fluffy whipped cream