A couple years ago we were having a dinner party for St Patricks Day, I started searching for dessert ideas and came across the Baileys Irish Cream Mousse and this Chocolate Bourbon Mousse at the same time. Well, me being me, decided to make both, and then presented servings of both to all our guests. Both were a huge hit and became a must on the rotation list. For some strange reason I had not made either in about a year when Kent asked me to whip up the Baileys for my Birthday, well that meant I had to then make this one soon after. A light chocolate dessert with a hint of ” Adult” in every bite.
¼ cup (50 mL) sugar
⅓ cup (75 mL) bourbon
¼ lb (125 g) semi-sweet chocolate,
2 cups (500 mL) 35% cream, chilled
2 egg whites, at room temperature
1. In a small saucepan over medium-low heat combine sugar and bourbon. Let cook until sugar has dissolved, about 3 minutes. Remove from heat.
2. In a medium saucepan add enough water to come 2 inches (5 cm) up sides of pan, bring to a boil, then lower to simmer. Place chocolate in a medium glass or metal bowl, place bowl on top of pan and allow chocolate to melt, stir in 2 tbsp (25 mL) of cream. Stir bourbon mixture into melted chocolate. Set aside and let cool slightly, about 20 minutes.
3. Whisk egg whites until stiff peaks form.
4. Whisk remaining cream until soft peaks form.
5. Gently fold egg whites into chocolate mixture to combine.
6. Gently fold cream into chocolate mixture until just combined. Divide among 6 goblets or bowls and chill for at least 3 hours before serving.
Top with a little bit of whip cream and some chocolate shavings
Thanks LCBO for a great recipe)