This recipe comes from Edhat.com, and is the perfect adult treat for a get-together or an evening at home. Top with a little whipped cream and some chocolate shavings for a fancier presentation.

Bourbon Chocolate Mousse

Half-cup heavy cream
3 tablespoons powdered sugar
2 tablespoons Bourbon
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, finely chopped (3/4 cup)
4 large egg whites at room temperature
Pinch of table salt

~ Chill 4 ramekins.

~ Boil the cream and sugar in a saucepan.

~ Add the bourbon and vanilla.

~ Add chocolate, let sit for 5 minutes (don’t stir).

~ Whisk until smooth. Set aside.

~ Beat egg whites and salt on high until they form stiff peaks.

~ Fold a quarter of the whites into the ganache, then add the rest with care.

~ Divide and refrigerate 1-24 hours before serving.

[image: flickr]

Post from: Chocolate Bytes

This video is from a news station in Wisconsin that featured a segment with pastry chef Lindsay Brooks. Her recipe is a silky chocolate mousse with chipotle caramel sauce, and as soon as I find some chipotle powder I’m making this for my husband!

Lindsay managed to come up with a chocolate mousse that is both sugar- and egg-free, but her version does contain dark rum and espresso.

Silky Chocolate Mousse

1 3/4 cups whipping cream
12 ounces dark chocolate pieces
3 ounces espresso
1 tablespoon dark rum
2 tablespoons butter
1 teaspoon gelatin

~ Melt chocolate chips, coffee, rum and butter over barely simmering water, stirring constantly. Remove from heat, cool.

~ Sprinkle gelatin over 1/4 cup whipping cream. Allow gelatin to bloom for 10 minutes. Microwave cream mixture until warm and gelatin dissolved. Stir into cooled chocolate.

~ Beat remaining whipping cream to medium peaks. Carefully fold in the cream into chocolate mixture. Do not over work the mousse.

~ Spoon into bowls or martini glasses and chill for at least 1 hour.

Chipotle Caramel Sauce

1 cup sugar
1/4 cup water
1 cup whipping cream
1/4 teaspoon chipotle powder

~ Bring sugar and water to a boil and allow to cook until sugar turns amber color. Remove from heat and stir in cream and chipotle powder. Serve at room temperature.

Post from: Chocolate Bytes

Oh my. It’s really too bad this amazing pastry is created in Mumbai because I could really got for a slice right now!

The description says it’s a layer of dark chocolate followed by Tiramisu and then chocolate mousse.

[image: flickr]

Post from: Chocolate Bytes

Intensely Chocolate Mousse Cake

3/4 cup cold water
1/2 cup corn syrup
1/2 cup sugar
1/4 cup cornstarch
1 1/2 (6 ounce) packages bittersweet baking chocolate, coarsely chopped
1/4 teaspoon salt
1/4 cup butter or margarine
3 large eggs, lightly beaten
1 cup whipping cream
Boiling water

Preheat oven to 350 degrees F. Grease and flour 9-inch springform pan. Mix cold water, corn syrup, sugar and cornstarch in large heavy saucepan. Cook on low heat until sugar is dissolved, stirring constantly with wire whisk. Add chocolate and salt; increase heat to medium. Continue cooking until chocolate is completely melted and mixture just comes to boil, stirring constantly. Remove from heat. Add butter; stir until melted. Transfer mixture to large bowl. Refrigerate 15 min. or until cooled, stirring occasionally. (Mixture can still be slightly warm to the touch.) Add eggs; mix well.

Beat whipping cream in small bowl with electric mixer on high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Spoon into prepared pan. Place pan in larger shallow baking pan, then place on center rack in oven. Carefully pour boiling water into larger pan to come halfway up side of springform pan.

Bake 45 min. or until center is set. (Top will feel slightly firm to the touch.) Remove springform pan to wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Cover top with plastic wrap. Refrigerate 4 hours or overnight. Garnish with chocolate curls, if desired. Store leftover cake in refrigerator.

Post from: Chocolate Bytes

1 cup semisweet chocolate chips
5 tablespoons boiling water
4 eggs, separated

Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.

In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into serving glasses and chill in refrigerator until set. Makes about 7 servings

Post from: Chocolate Bytes