Bourbon Chocolate Mousse Recipe
Bourbon Chocolate Mousse | Caramel | Whipped Cream | Sea Salt
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Ingredients
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Chocolate Mousse
Caramel Sauce
Whipped Cream & Garnish
Method
Chocolate Mousse
- 1
Prepare chocolate and butter
Place the finely chopped bittersweet chocolate and 2 tablespoons unsalted butter in a heatproof bowl and set aside.
- 2
Heat milk and sugar
In a small saucepan over medium heat, combine 1 cup whole milk and 2 tablespoons granulated sugar. Heat until steaming and small bubbles form at the edge (do not boil).
- 3
Temper egg yolks
Whisk 4 large egg yolks in a medium bowl. Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk.
- 4
Cook custard
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil.
- 5
Combine with chocolate
Immediately pour the hot custard over the chopped chocolate and butter. Let sit 1 minute, then stir gently from the center outward until smooth and glossy. Stir in 3 tablespoons bourbon and 1 teaspoon fine sea salt. Cover the surface with plastic wrap to prevent a skin and chill until just cool (about 30–45 minutes) or until the mixture is room temperature.
- 6
Whip cream
While chocolate cools, whip 1 cup heavy cream to soft peaks: use a chilled bowl and beaters, start slow then increase speed until soft peaks form.
- 7
Fold cream into chocolate
When the chocolate base is cool enough that it won't deflate the whipped cream, fold one-third of the whipped cream into the chocolate to loosen it, then gently fold in the remaining cream in two additions until fully incorporated and mousse is light and airy. Portion into serving glasses or ramekins. Chill at least 2 hours to set (preferably 3–4 hours).
Caramel Sauce
- 8
Make caramel
In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring; gently swirl the pan occasionally to promote even melting. Watch closely as the sugar melts and changes color.
- 9
Add butter and cream
When the sugar reaches a deep amber color (about 8–10 minutes), remove from heat and carefully whisk in 4 tablespoons butter until melted. Gradually pour in 1 cup heavy cream while whisking (mixture will bubble vigorously).
- 10
Finish caramel
Return briefly to low heat to combine and smooth, then remove from heat. Stir in 2 tablespoons bourbon and 1 teaspoon fine sea salt. Let the caramel cool to warm (not hot) before using. It will thicken as it cools.
- 11
Optional strain
If any sugar crystals or darker bits formed, strain the caramel through a fine-mesh sieve before cooling to get a silky sauce.
Whipped Cream & Assembly
- 12
Whip topping
In a chilled bowl, whip 1 cup heavy cream with 2 teaspoons powdered sugar and 1 teaspoon vanilla extract to medium peaks. Refrigerate until ready to use.
- 13
Assemble desserts
When mousse has set, spoon or drizzle desired amount (about 1–2 tablespoons) of warm-to-warmish caramel sauce over each mousse portion. Top each with a generous dollop (about 2 tablespoons) of whipped cream.
- 14
Garnish and finish
Sprinkle a pinch (about 1/8–1/4 tsp) of flaky sea salt over each, and add chocolate shavings or a dusting of cocoa powder if using (about 1–2 tsp). Serve chilled.