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Recipe adapted from Bon Appetit Magazine
Wow what a glorious mousse!
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
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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