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
View Original PDFMousse 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
- In a stand mixer or using a hand mixer, beat the egg yolks with 2 tablespoons sugar until light yellow and doubled in volume.
- 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.
- 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.
- Remove from heat and stir in espresso, vanilla, and chocolate chips until melted. Let cool slightly.
- 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.
- Stir one-third of the egg whites into the mousse base, then gently fold in the remaining whites, preserving airiness.
- Whip the remaining heavy cream until stiff peaks form. Fold into mousse base until smooth.
- Spoon mousse into ramekins or dessert dishes. Chill for at least 4 hours.
- 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.
- Serve mousse with flake salt, dark chocolate shavings, and bourbon whipped cream.