Bourbon Mocha Chocolate Mousse

We have, on numerous occasions, established that bourbon and chocolate are an amazing super couple.  When we saw this recipe from What Katie Ate that added coffee to the mix, we knew we had to try it.  (She used Bushmill’s in her mousse, which we obviously replaced with bourbon.)  

Bourbon Mocha Chocolate Mousse
6 oz. dark chocolate, broken into small pieces
11 oz. butter 
¼ cup coffee 
4 eggs, separated
⅔ cup suger (+ 1 Tbsp. for later)
2 Tbsp. bourbon
1 Tbsp. water
pinch of salt
½ tsp. vanilla extract 
 

Before you begin, note that this recipe calls for about 75 (OK, four) mixing bowls. Bring a saucepan of water to a simmer.  Set a heatproof bowl on top of the saucepan, being sure to not let water touch the bowl.  In this bowl, combine coffee, chocolate, and butter.  Stir the mixture slowly until it melts, then set it aside.

Fill a large bowl with ice and water.

Place a new bowl over the saucepan and add the egg yolks, sugar, water, bourbon, and vanilla extract.  Whisk until the mixture becomes thick and pale.  Place this bowl into the ice bath.  Keep whisking until the mixture cools.  Add the chocolate mix and stir.

Whip the egg whites with a pinch of salt until frothy, then add the extra tablespoon of sugar and whip some more.  (An electric mixer works best here if you have one.)Fold a quarter of the egg whites into the chocolate mix, then add the rest of the egg whites.  Fold the egg whites in just until the mixtures combine.  Don’t over whip because the air in the mixture is what makes the mousse light.

Pour mixture into serving bowls.  Chill for at least 3-4 hours before serving.

The result is a rich after dinner treat.  It tastes exactly how it sounds, like a bourbon mocha chocolate mousse.  We used Rock Hill Farms bourbon.  Along with tasting great, Rock Hill Farms has a perfect texture and taste for baking.  We also used instant coffee.  Normally we wouldn’t use instant coffee, but in this case it’s okay because it blends with the chocolate and bourbon.  The main thing the coffee does is add depth of flavor.  This recipe made five servings, and should keep in the refrigerator for a couple of days.

September 6, 2012 | Comments | Permalink |

Tags: bourbon chocolate desserts mousse whiskey Rock Hill Farms food 

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