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