Make dark chocolate bourbon mousse to celebrate this Easter
The world loves to celebrate in one of life's greatest love affairs, chocolate. In honour of this blessed sweet, we’ve upped the game on this month’s recipe to bring you a delight of true indulgence: Dark Chocolate Bourbon Mousse.
Pair perfectly with a bottle of Kopke Fine Tawny and enjoy this day as it was meant to be enjoyed: in excess and without remorse.
What you need:
¼ cup caster sugar
⅓ cup bourbon, plus an extra dash
100g dark chocolate, chopped
1 cup thickened cream
2 egg whites from large eggs
What to do:
Combine the bourbon and sugar in a small saucepan and heat over medium heat until just boiling. Stir until the sugar is completely dissolved, then pour the mixture into a clean jug or bowl to cool.
Put the chocolate in a decent-sized bowl (everything else will get progressively added to the bowl). Melt the chocolate (recipes always says to do this in a double boiler, but I do it in the microwave. I’m a rebel like that). Once melted, stir in two tablespoons of cream, which should thicken the mixture and make it more ganache-like.
Add an extra dash of bourbon to the syrup (this will give the final product a lovely kick), and then slowly add the bourbon mixture to the chocolate, whisking the whole time to make it smooth and glassy.
Whisk the egg whites until stiff peaks form, and then fold into the cooled chocolate mixture with a metal spoon.
Whip the remaining cream until airy with soft peaks, and then fold this into the egg and chocolate mixture.
Divide the mixture into glasses or bowls and then refrigerate overnight. This mixture makes enough for four modest servings or three less modest ones. I usually make two modest servings and then about 4-5 mini-servings in espresso cups for a weeknight treat.