Peruvian Style Pisco Chocolate Mousse with Fresh Whipped Cream
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.
#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!
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.
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.
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.
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.
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.
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!
- 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.