Best Bourbon Chocolate Mousse Recipe 425 Recipes

Bourbon Chocolate Mousse Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 9

TIP:
1/2 cup heavy cream
3 tablespoons confectioners' sugar
2 tablespoons bourbon
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, finely chopped (3/4 cup)
4 large egg whites, room temperature
Pinch table salt
The egg whites in this recipe are not cooked, but using pasteurized egg whites is not recommended, because they tend to separate after they're folded into the ganache.

Steps:

Put 4 small (at least 3/4 cup) individual serving bowls in the refrigerator. Bring the heavy cream and sugar to a boil in a small saucepan and remove the pan from the heat (don't just turn off the burner). Stir in the bourbon and vanilla. Add the chocolate and let it sit for 5 minutes without stirring. Whisk the chocolate and cream until smooth and then transfer the ganache to a large bowl. Don't refrigerate. In a medium bowl, beat the egg whites and the salt with a hand mixer on high speed just until they form stiff peaks when you lift the beaters. With a rubber spatula, fold about one-quarter of the beaten whites into the ganache to lighten it. Then gently fold in the remaining whites, taking care not to deflate them. Divide the mousse among the chilled bowls and refrigerate for at least 30 minutes but preferably 1 hour and up to 24 hours. Serving Suggestions Top the mousse with a dollop of whipped cream or crème fraîche and sprinkle with cocoa powder, if desired. Garnish with fresh raspberries or strawberries.

Bourbon Chocolate Frosting image

Provided by Alton Brown

Categories dessert

Time 15m

Yield 5 cups frosting

Number Of Ingredients 6

12 ounces unsalted butter, room temperature
1-ounce mayonnaise
6 ounces semisweet chocolate, melted and cooled
1 pound powdered sugar
2 tablespoons bourbon
Pinch kosher salt

Steps:

Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.