Homemade Sinful Boozy Chocolate Mousse

on April 6, 2020
last updated on August 17, 2021
5 from 2 votes

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This Boozy Chocolate Mousse is velvety smooth with a rich, chocolaty flavor and a subtle hint of Brandy. Super delicious and extra romantic.
Boozy Chocolate Mousse - Featured Image

Attention fellow chocolate lovers! Are you obsessed with chocolate mousse, but too intimidated to try to make it at home?

This recipe is the answer to all your home-cook kitchen nightmares. Mousse is do-able in your kitchen! And this Boozy Chocolate Mousse is the perfect intro to at-home mousse-ing (it’s a verb now, go with it).

I wasted YEARS of my life being too scared to try to make mousse on my own. But now here I am adding Brandy to it and convincing you to try! And there’s a couple of important lessons I learned while experimenting and gaining this mousse-making confidence.

So kick back, “taste test” some of that Brandy, and let’s get to it!

Boozy Chocolate Mousse - Close Up

How To Make Boozy Chocolate Mousse

The base of this Boozy Chocolate Mousse is a mixture of egg whites, sugar, cream, and chocolate. It’s a balancing act to make sure your egg doesn’t scramble, sugar doesn’t crystallize, cream doesn’t curdle, and chocolate melts completely.

I know. Just a casual 4-point list of things that can go wrong. But no worries. All this means is that the order in which and temperature at which you add these ingredients together matters. Let’s break it down.

Green tip: Make sure your chocolate is sustainably sourced. Look for Fair Trade, Rainforest Alliance, or UTZ certifications as opposed to self-proclaimed sustainability labels that sometimes falsely advertise “sustainably sourced”.

The Melting Pot Approach

The first thing you’ll need to do is melt your chocolate. The safest way to do this is with a double boiler. Nothing fancy! I just use a heat-safe glass bowl over a boiling pot of water on the stove.

Heat it and stir until almost all the chocolate is melted. Then, remove it from the heat and continue to stir until smooth.

Now, set your melted chocolate aside to cool. You should be able to comfortably dip your finger in for a taste without it feeling too hot.

Mix It Up

While your chocolate is cooling, use your hand or stand mixer to whip your cream until stiff peaks form. This is quicker and easier if the cream is really cold.

It should be thick enough to hold on to a whisk when you turn it upside down.

Boozy Chocolate Mousse - Cream

Once your whipped cream forms, add your melted chocolate and beat with your hand mixer. At this point, the consistency should be nice and thick. Stick your mixture in the fridge to keep it cool.

Just Beat It

In a separate bowl, use a hand or stand mixer to beat your egg whites and sugar together until thick and sticky. It almost looks like thinner marshmallow fluff. This usually takes about 3 minutes.

Time To Combine Forces

Keep your hand mixer on high and add your egg white/sugar mixture to your chocolate/cream mixture. The consistency should remain mousse-like at this point.

Your Boozy Chocolate Mousse is really starting to come together!

Boozy Chocolate Mousse - Combining Mixtures Close Up

It’s Five O’Clock Somewhere

I promised you boozy! And now you’re ready to add your brandy. With mixer still on high, add your brandy directly into your mousse.

You may notice that it loosens the mousse a little bit, but that’s okay! We will give it time to set.

1/4 cup of brandy is the maximum you can add without compromising the consistency of your mousse, so don’t try to add more!

If you want your mousse even boozier, try using dark rum or whiskey instead. It lends a stronger taste to this dessert. Whiskey and rum are also great substitutes if you don’t have brandy on hand!

Boozy Chocolate Mousse - Overhead Shot

Don’t Be Hasty If You Want It Tasty

Welp, you may think the hard part is over. You’ve done your melting, beating, and combining. But now it’s time to wait.

And between the chocolatey smell in your kitchen and the temptation of the big bowl of velvety chocolate mousse in the fridge, waiting can be hard.

But giving your mousse an extra hour to set after adding your alcohol is worth it! If you like your mousse a little lighter and airier, whip it one more time after setting in the refrigerator. This will aerate more pockets into your mousse.

I like to get fancy and use a piping bag to serve it in layers with whipped cream and top it with shaved chocolate. But even if you slap it onto a plastic plate like a lunch lady, this Boozy Chocolate Mousse will impress with its velvety smooth chocolate and brandy taste.

If you’re a true chocolate lover like me, try this Best Ever Chocolate Cookie Dough Cake and this Rich Vegan Dark Chocolate Oreo Pie.

Homemade Sinful Boozy Chocolate Mousse

5 from 2 votes
Recipe by Marley Goldin Course: DessertsCuisine: French


large servings
Prep time


Total time





This Boozy Chocolate Mousse is velvety smooth with a rich, chocolaty flavor and a subtle hint of Brandy. Super delicious and extra romantic.


  • 1 and 1/2 cups chocolate chips

  • 1 and 1/2 cups heavy whipping cream

  • 2 egg whites

  • 1/2 cup sugar

  • 1/4 cup brandy


  • Melt your chocolate chips over a double boiler and then set aside to cool.
  • Use a hand mixer to whip your heavy cream until stiff peaks form.
  • Once the chocolate is at room temperature, fold it into the heavy cream and then whip on high until thick and creamy.
  • In a separate bowl, beat egg whites and sugar together until thick and sticky- about 3 minutes.
  • With your mixer on high, add egg white/sugar mixture into your chocolate cream.
  • Keep your mixer on and slowly add brandy, in about 3 separate pours.
  • Cover and refrigerate for at least 1 hour.
  • Whip one more time to aerate. Serve as is, or whip up some extra cream for on top and add shaved chocolate for garnish.Boozy Chocolate Mousse - Plated | FurloughedFoodie.com


  • I use my own crafty makeshift double boiler by boiling water in a large pot and then resting a medium-sized pot on top of the water.

    I have a small kitchen, so I try to get away with the least number of gadgets as possible. This works just as well as a double boiler you buy for $30!
  • 1/4 cup brandy is the maximum amount you can add before compromising the consistency. If you want a boozier mousse, substitute whiskey or dark rum for the brandy.
  • This recipe will save covered in the fridge for up to 5 days, but the consistency will change.

    My husband actually likes it when it’s less mousse-y and more milkshake-y, but if you want to fluff it up again, just whip it again with your mixer.
  • For a kid-friendly version, just leave out the alcohol altogether!

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