LIFESTYLE → RECIPES

Bourbon Dark Chocolate Mousse with Salted Maple Whipped Cream

Sweet salty rich creamy. This dessert is in a class by itself.

By Brynie Greisman

2 min read May 17, 2017

Food and prop styling by Noa Kanarek | Photography by Daniel Lailah | Food preparation by Brynie Greisman

Treat your taste buds to a sublime culinary experience. Sweet salty rich creamy. This dessert is in a class by itself.

Thanks Rikki M.

YIELDS 1 PIE (10 SERVINGS)

1 graham cracker crust

Bourbon Dark Chocolate Mousse Filling

4 oz (226 g) dark chocolate at least 50% cocoa solids
2 Tbsp margarine
2 Tbsp instant coffee granules
1½–2 Tbsp bourbon
2 eggs separated
¼ cup sugar divided
pinch salt
½ cup pareve whipped topping

Salted Maple Whipped Cream Topping

1 8-oz (226-g) container pareve whipped topping
½ tsp salt or to taste
3–4 Tbsp real maple syrup

Optional Garnish

6 slices pastrami
brown sugar for sprinkling
or
candied pecans

For Mousse Filling

Fill a saucepan with an inch or so of water and bring to a simmer. Use a double boiler or place a heatproof bowl over the simmering water (making sure the bowl does not touch the water) and melt the chocolate margarine and coffee together. Remove from heat and stir in bourbon. Set aside.

In a separate heatproof bowl whisk the 2 egg yolks with 2 Tbsp of the sugar over the pan of simmering water. Whisk this mixture until it becomes foamy (cooking it just slightly). When foamy whisk the egg-yolk mixture into the bowl with the chocolate mixture. Set aside. Beat egg whites with a pinch of salt gradually adding the remaining 2 Tbsp of sugar until stiff peaks form. Fold the stiff egg whites gently into the chocolate mixture.