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Pisco Chocolate Mousse
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4.94 from 15 votes

Pisco Chocolate Mousse with Fresh Whipped Cream

Ingredients

  • 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

Instructions

  • 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.