Mousse Au Whiskey

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Cut the chocolate into large pieces with a knife. Sieve the powdered sugar.
Put the chocolate pieces in a saucepan with the soft butter and powdered sugar. Let the ingredients melt very slowly over a low heat, stirring occasionally. Under no circumstances should the mass get too hot, otherwise the chocolate will become flaky. Then take the saucepan off the stove and let the cream cool down a little.
Separate the eggs. Put the egg whites in the refrigerator. Stir the egg yolks into the chocolate mixture with a whisk. Pour in the whiskey slowly (for men always use the 125 ml whiskey, otherwise use a little less whiskey).
Now whip the egg white and the chilled cream separately from each other until stiff. First carefully (but thoroughly) fold the egg white into the cooled cream, then fold in the cream just as carefully.
Pour the mousse au whiskey into a bowl or in portions into dessert bowls. Chill for about 3 to 4 hours.
Should be eaten on the day of preparation.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.