Spiked Peppermint Mocha Mousse
Prep time
Cook time
Total time
Classic chocolate mousse with a southern whiskey twist. Spiked peppermint mocha chocolate mousse by Southern Fatty.
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
  • 6 ounces chocolate, chopped (good quality, I prefer 60-72%)
  • 1½ cups (12 ounces) heavy cream, cold
  • ⅓ cup (2.5 ounces) Jackson Morgan Peppermint Mocha Whiskey Cream
  • 3 egg whites, room temp.
  • 2½ tablespoons (1 ounce) sugar, white granulated
  • ½ cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • chocolate, grated/shaved
  1. Placed chopped chocolate in a bowl on top of a small saucepan with an inch of water over medium heat. The bowl should be larger than the bowl to simply warm the chocolate gently.
  2. Melt the chocolate, stirring with a spatula until completely melted.
  3. Immediately remove chocolate from double boiler. Wipe the bottom of the bowl to remove any trace of steam or water. If water gets into the chocolate, it will seize and you will have to reheat it.
  4. Let the chocolate rest to cool.
  5. In a clean bowl, add the 12 ounces of cold heavy cream. Whip to soft peaks.
  6. Slowly add the Jackson Morgan Peppermint Mocha whiskey cream and whip to stiff peaks.
  7. In another clean bowl, whip egg whites to soft peaks.
  8. Slowly add sugar and continue beating until stiff and glossy.
  9. When the chocolate is cool, add it to the whiskey cream whipped cream. Fold this together until almost combined fully.
  10. Add the egg whites and fold. Be sure to fold gently, but completely until completely mixed.
  11. Transfer to serving dishes and chill for an hour. Can be made ahead of time easily.
  12. Whip finishing cream, sugar, and vanilla to make a sweetened whipped cream to top mousse.
  13. Finish with grated chocolate and enjoy!
  14. Find more on SouthernFatty.com
Nutrition Information
Serving size: ½ cup
Recipe by Southern FATTY at https://www.southernfatty.com/spiked-peppermint-mocha-mousse/