1/2cup (120 ml)heavy cream; use lactose-free if possible
Combine chocolate, brewed coffee and whiskey in a small saucepan and heat over very low heat, whisking gently, until the chocolate is about three-quarters of the way melted. Remove from heat and allow residual heat to melt chocolate; whisk until smooth. Cool until just warm.
Meanwhile, whisk the egg yolks and 2 tablespoons of sugar in a medium sized mixing bowl. Gently whisk in the chocolate mixture until thoroughly combined.
Beat the egg whites until peaks form with electric mixer. Fold about a quarter of the egg whites into the chocolate mixture to lighten it up, then fold in the remaining egg whites.
Divide chocolate mousse into 12 small serving dishes and refrigerate for at least an hour or up to overnight.
Right before serving, whip the cream with the remaining 1 tablespoon of sugar and top each chocolate mousse with a dollop of whipped cream. Serve to oohs and aahs.
If you are concerned about egg safety, buy and use pasteurized eggs for this recipe.
Low FODMAP Irish Whiskey Chocolate Mousse
Amount Per Serving
Calories 169Calories from Fat 72
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.