Bourbon Chocolate Caramel and Mousse Recipe

  • 5 ¼ oz Bittersweet Chocolate; Coarsely Chopped
  • 14 oz Cold Heavy Cream
  • 2 Tbsp Vanilla Paste
  • 2 Egg Whites
  • 1 ½ oz Sugar
  • Sweetened Whipped Cream, for Garnish (optional)
  • Shaved Bittersweet Chocolate, for Garnish (optional)
  • Fresh Berries, for Garnish (optional)
  • Place chocolate in a large bowl, set over a bain marie pot or in a double boiler at a low simmer. Stir chocolate until melted. Turn off heat and let stand
  • Beat the cream over ice (or in a mixer) until it forms soft peaks. Set aside and hold at room temp 
  • With a mixer, whip egg whites into soft peaks, gradually adding sugar and continuing to whip until firm
  • Remove chocolate from the bain marie and using a whisk, fold in the egg whites. When the whites are incorporated, fold in the whipped cream
  • Cover the mousse and refrigerate for about 1 hour or until it’s set 
  • Using a piping bag, pipe mousse into mason jars. Add shaved chocolate, berries and whipped cream as desired

Get ideas & inspiration to make your Kentucky Derby party special:
Privacy Policy
Thank you to our sponsor