Chocolate Bourbon Mousse (Print Version)
# Ingredients:
→ Cake Preparation
01 -
½ cup (4 ounces) unsalted butter
02 -
6 ounces chopped semisweet chocolate
03 -
¾ cup granulated sugar
04 -
3 eggs, large size
05 -
½ cup cocoa powder (unsweetened)
06 -
2 teaspoons vanilla
→ Bourbon Mousse Mix
07 -
3 tablespoons bourbon
08 -
8 ounces chopped milk chocolate
09 -
2 tablespoons hot water
10 -
2 tablespoons cocoa powder (unsweetened)
11 -
¼ cup powdered sugar
12 -
1½ cups heavy cream (whipped)
→ Chocolate Ganache
13 -
18 ounces semisweet chocolate, chopped
14 -
1½ cups heavy cream
15 -
2 tablespoons butter (unsalted)
# Instructions:
01 -
Warm up your oven to 375°F. Line an 8-inch springform pan with parchment. Melt your butter together with the chocolate, then combine it with sugar, eggs, vanilla, and cocoa. Put it in the oven for 25 minutes, and let it completely cool down.
02 -
Mix cocoa, hot water, and bourbon whiskey in a bowl. In a separate bowl, melt chocolate and add to the cocoa mixture. Whisk heavy cream with powdered sugar till stiff peaks form, then gently fold it into the chocolate mix. Spread this mousse on top of the cold cake base.
03 -
Heat cream and butter together until they just boil. Pour this over the chopped chocolate and wait 5 minutes. Stir until smooth. Chill 1 cup in the fridge for piping and keep the remaining ganache handy to coat the cake.
04 -
Take the cake out of the pan. Use the ganache (make sure it's at room temp) to coat the whole cake. Get the chilled ganache and pipe little stars around the edges. Let the cake chill for at least 3 hours before slicing.
# Notes:
01 -
Keep in the fridge at all times
02 -
Can stay fresh if made 1–2 days earlier
03 -
Bourbon is included (alcohol content)