This delicate, light and fluffy whisky mousse could be one of the best boozy desserts you are going to taste.
It’s no secret many chocolate mousse recipes ask for a shot of booze to be added. Usually this will be rum, brandy, or cognac (with the latter two distinguished only by location of origin). More rarely, a recipe will ask for whisky. What’s more, we are speaking of a couple of tablespoons as opposed to large amounts of either of the above listed spirits.
Today I have a recipe for you that’s a total game changer in the ‘boozy dessert’ chapter.
This delicious whisky mousse basically substitutes the chocolate for a substantial dose of whisky, only requires few ingredients, and is totally easy to make!
Recipe: Whisky Mousse
Serves 6
4 sheets gelatin
50 g sugar
3 eggs
150 ml whisky
250 ml heavy cream
Method
Soak gelatin in cold water for about 10 minutes.
Using a handheld mixer, beat sugar and egg yolks until obtaining a white, creamy mixture. Stir in the whisky.
In a small saucepan, dissolve the still soaking wet gelatin. Stir into the egg-whisky mixture. Refrigerate until the mixture starts to set.
Separately, whip heavy cream and egg whites until stiff. Fold in the egg-whisky mixture.
Fill the whisky mousse in dessert glasses and refrigerate for at least three hours or overnight.
Drizzle with red fruit syrup or a homemade chocolate sauce before serving.
Carrots and Tigers 