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Decadent Whiskey Chocolate Mousse Recipe with Sea Salt Crunch

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A rich and silky chocolate mousse infused with whiskey and topped with a delightful sea salt crunch, perfect for an indulgent yet easy dessert.

Ingredients

Scale
  • 6 oz dark chocolate (70% cocoa or higher), chopped
  • 1/4 cup whiskey (Jameson or your favorite brand)
  • 1 cup heavy cream (cold)
  • 3 large egg whites (room temperature)
  • 1/4 cup granulated sugar
  • 1 teaspoon sea salt flakes
  • 1 teaspoon vanilla extract
  • Optional: 2 tablespoons finely chopped toasted nuts (pecans or hazelnuts)

Instructions

  1. Melt the chocolate: Place chopped dark chocolate in a heatproof bowl over simmering water (double boiler). Stir gently until smooth and glossy, about 5 minutes. Remove from heat and let cool slightly but not harden.
  2. Whip the cream: In a chilled bowl, whip the cold heavy cream until soft peaks form, about 3-4 minutes. Be careful not to overwhip. Set aside in the fridge.
  3. Beat egg whites: In a clean, dry bowl, whisk egg whites until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form, about 5-7 minutes.
  4. Combine whiskey and vanilla: Stir the whiskey and vanilla extract into the melted chocolate. The mixture will loosen slightly but remain thick and rich.
  5. Fold in whipped cream: Add about one-third of the whipped cream into the chocolate mixture to lighten it. Gently fold using a spatula until partially combined.
  6. Incorporate egg whites: Carefully fold the whipped egg whites into the chocolate and cream mixture in two additions. Use slow, gentle motions to keep as much air as possible for a fluffy texture.
  7. Portion and chill: Spoon the mousse into serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
  8. Add sea salt crunch: Just before serving, sprinkle sea salt flakes on top. If using nuts, add them now for extra texture.

Notes

Let melted chocolate cool slightly before folding in cream and egg whites to prevent scrambling. Use a gentle folding technique to keep mousse airy. Chill for at least 2 hours or overnight for best flavor and texture. Add sea salt flakes just before serving to maintain crunch. Use fresh eggs or pasteurized egg whites for safety. For dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate.

Nutrition

Keywords: whiskey chocolate mousse, chocolate mousse recipe, easy dessert, sea salt crunch, Irish dessert, rich chocolate mousse, whiskey dessert

Find it online: https://elvafood.com/decadent-whiskey-chocolate-mousse-recipe-with-sea-salt-crunch-easy-and-perfect-dessert/