Bourbon Chocolate Mousse with Red Currant Sauce

Bourbon Chocolate mousse…

I recently found some fresh red currants in the market and was wondering what i could make with it… obviously something with dark chocolate! duh! so as usual Jason suggested Chocolate mousse / chocolate mousse cake.. I have had some amazing mousse in restaurants before, but never thought of making it at home. I checked and read around for some easy peasy recipes and found this one from the Bon Appetit Magazine! Adapted it a wee bit to suit my flavours… best part is takes literally

Ingredients:

Red Currant Sauce:

  • Red currants – 50gm
  • Sugar – 70 gm
  • Water – 70 gm

Bourbon Dark Chocolate Mousse:

  • Heavy Cream – 180ml
  • Egg yolk – 2
  • Egg whites – 1
  • Bourbon – 2 tablespoons
  • Dark Chocolate – 85 gm
  • Sugar – 3 tablespoons

Method:

Red Currant Sauce:

  • In a small heavy bottomed sauce pan, add all the ingredients and cook for 10 minutes on low heat.
  • Strain the syrup with the fruit.
  • Keep the sauce in a tub in the refrigerator until needed.

Bourbon Dark Chocolate Mousse:

  • In a chilled bowl, add the cream and whip it until stiff peaks are formed.
  • In another bowl, add the egg yolks, sugar and bourbon. Place on a pan with simmering water and whisk simultaneously until frothy and pale.
  • Once it has doubled in amount, take it off the heat and add the chocolate. Whisk and fold until completely melted.
  • In a another bowl, beat the egg whites until soft peaks are formed. Add a tablespoon of sugar and continue beating it until stiff peaks are formed.
  • Fold the egg whites in one or two batches into the chocolate mixture.
  • Fold half of the cream also in to the chocolate mixture. Chill the rest of the cream in the refrigerator until serving time.
  • Divide and pour it into 2-3 cups and let it chill for an hour to two.

Serve: 

Add a dollop of cream on top the mousse, drizzle it with a tablespoon or two red currant sauce.

 

Enjoy

xx

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