Dessert/ Peruvian

Pisco Chocolate Mousse with Fresh Whipped Cream

Peruvian Style Pisco Chocolate Mousse with Fresh Whipped Cream

Pisco Chocolate Mousse

Product was received for use in the post from Imperial Sugar as part of the #choctoberfest2016 promotion. No monetary compensation was accepted, all opinions are my own.

Pisco Chocolate MousseChoctoberFest2016

#Choctoberfest 2016 is a great opportunity to celebrate Hispanic Heritage Month with Latin-inspired chocolate recipes! Today we have a Gluten Free  Peruvian Style Pisco Chocolate Mousse (You can find my Mexican Dessert Torte HERE)! Be sure to check out all the great sponsors, including Imperial Sugar, and other great blogs with Chocolate Inspired recipes. Imperial Sugar was kind enough to send me sugar to use in this recipe. If you would like to get in on the fun enter the giveaway HERE!


Pisco Chocolate MoussePisco Chocolate Mousse

Chocolate Mousse is my husband’s favorite desserts If I want to get on his good side, all I need is Pisco Chocolate Mousse waiting for him when he gets home. It turns him into putty. Funny story, I made this once at my dad’s (who isn’t a big dessert eater), he literally went and scraped the bowl. I guess the saying, you marry your father, is sometimes true…at least when it comes to dessert!

A few years back I made my husband Anne Burrell’s Chocolate Mousse from Food Network. Of course, as with everything, I’ve adjusted it and has to throw my own spin on it.  It’s the perfect dessert, just the right amount of sweet, without being overpowering. Traditionally Chocolate Mousse is made with Kalua or Espresso, but Pisco adds an amazing touch that really knocks this mousse out of the park.

Pisco is a Peruvian liquor made from fermented and distilled grapes. It is famous throughout Peru, mostly used in a drink called “Pisco Sours”, but it is delicious in other applications, like dessert, as well.

Pisco Chocolate Mousse

 The Recipe

Chocolate Mousse from scratch can seem a bit intimidating, but it really isn’t very hard. My golden tool in this is my hand mixer. Kitchenaid’s are great, but for this recipe, it helps to have more than one bowl.  Here are my notes to help make Pisco Chocolate Mousse a seamless process for you.

Multiple Bowls

I know it means more dishes, and I will be the first to complain about extra dishes (we are a paper plate family), but you need them for this. Suck it up and just wash them all when you’re done. Trust me, it is worth it.

The Chocolate

It is ok if some of the chocolate does not incorporate seamlessly. It just gives you little bits of chocolate throughout the mousse and it is delicious.

Adding the Liquor

Under no circumstances add the liquor to the chocolate. You will have a large mess. Do not ask how I know, just don’t do it.

The Eggs

This recipe does use raw eggs. If you are making it for a large group of people, you may want to consider purchasing pasteurized eggs that are safe for pregnant women and children.

Dairy Free Substitution

Whipped Coconut Cream can be used in place of Whipped Heavy Cream.

Mousse is one of my favorite desserts! I love my Pumpkin Spice Mousse and if you love raspberry, then you won’t want to miss this Easy Raspberry Mousse from Fearless Dining!

I think that is about it. If you try it, be sure to take a picture and tag @myglutenfreemiami on Instagram!

What’s your favorite go-to Chocolate Dessert? Let me know in the comments!

Happy Gluten Free Eating!

Pisco Chocolate Mousse
Print Recipe
4.94 from 15 votes

Pisco Chocolate Mousse with Fresh Whipped Cream


  • 6 ounces semi-sweet chocolate
  • 2 large egg yolks
  • 5 tablespoons sugar divided- 3 tablespoons and 2 tablespoons
  • 1-2 tablespoons Pisco depending on taste
  • 2 cups heavy whipping cream can use coconut cream for dairy free substitution
  • 1/2 teaspoon vanilla


  • Place a small glass or metal bowl over a small pot with about 2 inches of water in it. Bring to boil.
  • Place chocolate in bowl and stir until melted. Remove bowl from top of pot and allow to cool slightly
  • In a separate bowl, beat 2 egg yolks and 3 tablespoons sugar until egg yolks double in size. Stir in Pisco.
  • In another bowl whip 2 cups heavy cream with 2 tablespoons sugar and 1/2 teaspoon vanilla. Set aside 3/4 cup whipped cream for topping.
  • Carefully beat together chocolate and egg yolk mixture by pouring egg yolk slowly into bowl with chocolate with beaters running. Be careful not to cook the eggs.
  • Add several heaping spoonfuls of whipped cream to egg chocolate mixture and beat on low until combined.
  • Fold in remaining whipped cream.
  • Pour mousse into desire containers or bowls and refrigerate for at least 2 hours.
  • Top with whipped cream.

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  • Reply
    Kathryne Matos
    July 18, 2022 at 6:19 pm

    I’m late to the party but did you acquire the pisco outside of Peru or did you get it from the Tacama vineyard?

    • Reply
      August 2, 2022 at 3:13 pm

      We usually get our Pisco from Peru, our family brings us bottles when they come to visit!

  • Reply
    Quick and Easy Strawberry Mousse - Eat at Our Table
    June 3, 2019 at 3:34 pm

    […] you want to try other mousse recipes this Pisco Chocolate Mousse is AMAZING. I also have a Vegan Chocolate Mousse and a Pumpkin Mousse recipe as […]

  • Reply
    Tiffany deSilva
    October 22, 2016 at 11:13 am

    I’ve never had Pisco before but it looks delicious!

  • Reply
    October 21, 2016 at 9:17 pm

    This looks so delicious! I love anything chocolate, and this mousse I’m sure would be no exception.

  • Reply
    Heather | All Roads Lead to the Kitchen
    October 21, 2016 at 8:16 pm

    This looks like rich, creamy, dreamy chocolate perfection! Homemade mousse is so delicious.

  • Reply
    Platter Talk
    October 21, 2016 at 7:47 pm

    Great tutorial and story! I had not previously heard of pisco. Does it help the chocolate taste darker?

  • Reply
    Keisha Baynard
    October 21, 2016 at 6:40 pm

    I love chocolate. It is the best.

  • Reply
    Giselle Rochford
    October 21, 2016 at 3:50 pm

    You had me at chocolate!

  • Reply
    Julie | Bunsen Burner Bakery
    October 21, 2016 at 2:57 pm

    I’ve never tried Pisco in dessert before, but I bet it is amazing. These look great!

  • Reply
    October 21, 2016 at 2:54 pm

    This sounds like a great dessert for a special night. I never heard of Pisco before but it sounds interesting. Will have to check it out 🙂

  • Reply
    October 21, 2016 at 2:07 pm

    Oh I love the sound of this…I could go for one tonight…what a marvelous dessert.

  • Reply
    October 21, 2016 at 1:38 pm

    and I have some Pisco in my cabinet right now..looks so good

  • Reply
    aish das-padihari
    October 21, 2016 at 1:31 pm

    I didn’t know what Pisco was until now. Love this about food blogging and networking. Almost everyday I learn new things as I teach new things. That mousse looks heavenly.

  • Reply
    The Food Hunter
    October 21, 2016 at 12:34 pm

    This is something that I certainly need in my life!

  • Reply
    Sarah- A Whisk and Two Wands
    October 21, 2016 at 12:27 pm

    Looks delicious, can’t wait to try this! Looks like such a rich and indulging treat!

  • Reply
    Chrystal @ Gluten-Free Palate
    October 21, 2016 at 9:54 am

    I love the little chocolate shaving on top! So pretty.

  • Reply
    Cricket Plunkett
    October 21, 2016 at 9:14 am

    Yum, this looks like such an elegent dessert, perfect for a dinner party!

  • Reply
    October 21, 2016 at 8:38 am

    I recently saw a pork recipe that called for Pisco. I wasn’t sure what it was and later, while at a bar, I asked for a taste of it. I liked it! I haven’t bought it yet but this recipe has definitely inspired me to purchase some since I now have two recipes I can use it in. This looks amazing!

  • 4.94 from 15 votes (15 ratings without comment)

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