Bourbon Chocolate Mousse is a delightful way to end any meal. Rich and indulgent, it satisfies even the most ardent chocoholics cravings. Smooth and creamy, it is just right, the best dessert all year long!
One issue some people have with mousse is that it is made with raw eggs. Those with compromised immune systems hesitate due to the risk. Today’s recipe is egg-free so there is no reason not to make this dessert immediately!
If you want another egg-free recipe, check out the Chocolate, Chocolate Chip Cake which is also safe for those avoiding eggs. Our neighbor was thrilled to get something she could safely eat!
Because of the limited ingredient list in this mousse recipe, you want to use the best chocolate you can afford – it is very prominent and important in the final dish. My personal favorite gluten-free chocolate is from Guittard, available in many grocery stores in the USA.
I love how quickly this mousse comes together. You can whip it up in just a few minutes then wait a bit while it chills. Better still, make it a day or two in advance and keep it chilled (covered) in the refrigerator. It is wonderful to have a beautiful dessert all ready to go before the day of your party! Bring it out about 20 minutes before serving.
I whipped the cream by hand until it was creamy and smooth. It needs to be whipped over a bowl of ice and water to cool it down. It is pretty easy and fast. The whisking helps keep it luscious.
The chocolate is quite intense and the whipped cream smooths it out, balancing each bite. I like a sweetened cream topping to offset the slight bitterness of the chocolate. The amount of sugar you use is totally up to you and feel free to customize for your personal tastes.
If you want a dairy-free dessert leave off the whipped cream – the mousse itself is naturally dairy-free if you use a dairy-safe chocolate**.
I love that this can quickly be put together and made ahead so you don’t have last minute preparations for your dessert. Pull them out of the fridge when you serve dinner and they will be the perfect temperature by the time you are ready for dessert.
This recipe is easy to halve or increase if you have fewer or more people you are hosting. Remember that the chocolate is so intense you don’t want to serve a huge amount in any one of the dishes or it may overwhelm your guests. This is a very rich dessert and a smaller amount is plenty for most people.
Put this recipe for Egg-Free Bourbon Chocolate Mousse on your short list of recipes to make soon. It is a crowd pleaser and everyone will be thrilled to see it when you present it for dessert. Don’t be surprised if people ask for the recipe – they will be in awe when they see how easy and quick it is to make!
Have a wonderful week and Happy Chocolate Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Egg-Free Bourbon Chocolate Mousse:
- Semisweet chocolate, water, kosher salt, bourbon* (or more water), heavy cream, powdered sugar
PRO Tip:
If using a nonstick pan, be sure to use a silicone whisk so you don’t scratch it. A longer whisk will help keep your hand away from the heat.
How to make Egg-Free Bourbon Chocolate Mousse:
- Add ice to the bottom of a large bowl and add a little water to create an ice bath. Set a medium heatproof bowl alongside.
- Combine the chocolate, water, salt, and the bourbon* (if using) in a medium saucepan. Cook over medium heat, whisking, until the chocolate is melted and the mixture is smooth.
- Pour the melted chocolate mixture into the medium heatproof bowl and place it in the ice bath. Whisk vigorously without splashing any water into the bowl until the mixture thickens as it cools, a couple of minutes. Whisk around the edges to incorporate the more solid mousse into the warmer parts. When done remove from the ice bath and set on a towel. If the mousse gets too thick, warm it slightly over a pan of simmering water, then return it to the water bath and whisk again until cool and thickened.
- Use a spoon to scoop the mousse into serving containers – glass is great to show the layers. If you are making these in advance, cover with plastic wrap and refrigerate up to one day ahead.
- If using the whipped cream, whip it with a whisk attachment to medium peaks. Then add the sugar and beat in until fully melted and incorporated. Whisk until thickened. Scoop onto the tops of the dishes of mousse. Add raspberries and a sprig of mint if desired. Serve and enjoy!
PRO Tip:
Having a set of graduated mixing bowls will make it easy to set up the ice bath. Use one of the largest bowls to hold the ice and water, then a medium-size one to hold the chocolate mousse and whisk it until chilled.
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Gluten-Free Tips:
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person, or if they have celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the liquor called for.
** Guittard chocolates are made in a gluten-free facility and are safe for celiacs. However they are made on shared equipment with milk chocolate so are not safe for those on a dairy-free diet.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Bourbon Chocolate Mousse (Egg-Free/GF)
Bourbon Chocolate Mousse is a delightful way to end any meal. Rich and indulgent, it satisfies even the most ardent chocoholics cravings. Smooth and creamy, it is just right, the best dessert all year long!
Ingredients
Mousse
- 8 oz (227g) semisweet chocolate (about 64%) like Guittard**, roughly chopped
- 2/3 cup (151g) water
- Pinch kosher salt, preferably Diamond Crystal
- 3 tbsp bourbon*, crème de cassis, Grand Marnier, or more water
- 3 tbsp powdered sugar, optional
Toppings
- 3/4 cup (170g) heavy cream, for serving, optional
- 2 to 4 tbsp powdered sugar, if desired
- Fresh raspberries and sprigs of mint, for garnishing, optional
Instructions
1. Fill a large bowl with ice and a little cold water. Set a medium heatproof bowl on the counter next to the large bowl.
2. Melt the Chocolate: In a medium saucepan, combine the chocolate, water, a pinch of kosher salt and the bourbon* (if using) or more water. Cook over medium heat, stirring, until the chocolate has melted and the mixture is smooth, two to three minutes. If adding the sugar, mix it in now, whisking until melted and creamy.
3. Whisk the Mousse: Immediately pour the melted chocolate mixture into the medium heatproof bowl and place that bowl over the ice bath. Vigorously whisk being careful not to splash any water into the chocolate mixture, until the mixture is thick and creamy, two to four minutes. Be sure to scrape the edges so you don’t have any lumps. If the mixture becomes too firm, warm the mousse over a medium pot of simmering water to slightly melt, then rewhip over the ice bath.
4. Use a spoon to scoop the mousse into four bowls or cups. Glass containers show off the beautiful layers. If making this ahead of time, cover with plastic wrap, and refrigerate, no more than one day in advance. Set out on the counter for a few minutes when you’re ready to serve.
5. Whip the Cream: If desired (recommended), pour the cream into a medium bowl. Beat on medium speed until the cream holds medium peaks, about one minute. Then add in the sugar, mixing until fully incorporated and thickened. Increase the speed to high and beat to firm peaks. Scoop onto the top of the mousse. Garnish with fresh raspberries and a sprig of mint before serving if desired. Enjoy!
Recipe found at www.theheritagecook.com
Notes
* The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person or if they have Celiac disease, you can use potato vodka plus 2 tsp brown sugar in place of the liquor called for.
** Guittard chocolates are made in a gluten-free facility and are safe for celiacs. However they are made on shared equipment with milk chocolate so are not safe for those on a dairy-free diet.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Recipe adapted from “Big Night: Dinners, Parties & Dinner Parties” by Katherine Lewin
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 134Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 24mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 0g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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