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Article: Mocha Mousse with Bourbon Whipped Cream

Mocha Mousse with Bourbon Whipped Cream

Mocha Mousse with Bourbon Whipped Cream

Light and airy, yet densely rich, the contrasting character of mousse creates a magical ending to any meal. Consider making mousse your signature dessert! With a few key ingredients and specific techniques, each bite will elicit a chorus of ooh's and ahh's. A sweet ending perfect for this Valentine's Day!

Servings: 6

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Mousse Ingredients

  • 2 eggs, separated yolks and whites
  • 4 tablespoons sugar, divided
  • 2 cups cold heavy whipping cream, divided
  • 1 ounce espresso or very strong coffee
  • 1 teaspoon vanilla extract
  • 6 oz semi-sweet chocolate chips
  • 1/8 teaspoon salt (Try our Olivelle Vanilla Bean Sea Salt!)

Bourbon Whipped Cream Ingredients (makes 2 cups)

  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 teaspoon bourbon
  • 1/2 teaspoon vanilla extract

Directions

  1. In a stand mixer or using a hand mixer, beat the egg yolks with 2 tablespoons sugar until light yellow and doubled in volume.
  2. In a saucepan, heat 1 cup heavy cream to about 170°F (do not boil). Slowly add it to the yolk mixture on low speed or while whisking continuously.
  3. Return mixture to the saucepan. Stir over low heat until thickened into a custard and reaches 160°F. It should coat the back of a spoon.
  4. Remove from heat and stir in espresso, vanilla, and chocolate chips until melted. Let cool slightly.
  5. Set up a bain-marie with egg whites and the remaining 2 tablespoons sugar. Whisk over simmering water until mixture reaches 160°F. Then beat until soft, glossy peaks form.
  6. Stir one-third of the egg whites into the mousse base, then gently fold in the remaining whites, preserving airiness.
  7. Whip the remaining heavy cream until stiff peaks form. Fold into mousse base until smooth.
  8. Spoon mousse into ramekins or dessert dishes. Chill for at least 4 hours.
  9. For whipped cream: mix gelatin with water and let stand 5 minutes. Microwave briefly, stir in 1 tablespoon cream. In a cold bowl, whip remaining cream, powdered sugar, bourbon, and vanilla to soft peaks. Drizzle in gelatin mixture while whipping to stiff peaks. Do not over-mix.
  10. Serve mousse with flake salt, dark chocolate shavings, and bourbon whipped cream.

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