Chocolate anything is my weakness, literally, I am allergic. I still devour it though; don’t judge me lol. Anyways, I wanted to step out the box and make a Whisky Chocolate Mousse with a Ganache.
It may sound intimating, but it is less intimidating to make than you may think. Just a few simple steps, then the hardest part is the wait times while chilling. Patience is key, but it is worth it!
2 Ingredients in Chocolate Ganache
- Heavy Cream or Heavy Whipping Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t set up properly. For a non-dairy alternative, use canned coconut milk.
- Pure Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate.
Prep Time: 30 minutes
Cook Time: 8 minutes
Resting: 2 Hours + 30 minutes
Total Time: 2 Hours + 40 minutes
Ganache Yield: 1 and 1/2 cups
Mousse Servings: 6
- 4 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 cups (475ml) heavy cream, divided, plus more for topping if desired*
- 1 pinch sea salt (optional)
- 2 tsp (10ml) vanilla extract
- 7 oz. bittersweet chocolate,** chopped small
- Splash of Rabbit Hole Whisky (2oz if you desire more)
- Two 4-ounce quality semi-sweet chocolate bars, finely chopped
- 1 cup heavy cream or heavy whipping cream
- 1 Oz of Rabbit Hole Whisky
Garnish: Whipped Cream or/or Chocolate shavings
- Place finely chopped chocolate into a heat-proof glass or metal bowl.
- Heat cream and whisky on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
- Let the two sit for a few minutes before stirring.
- Stir until smooth.
- Whip egg yolks and sugar: In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
- Heat 3/4 cup cream: Warm 3/4 cup of the heavy cream in a 2-quart saucepan on the stovetop over low heat until hot.
- Add in a splash of Rabbit Hole Whisky. If you want to get a little crazy, add 2oz.
- Temper eggs with cream mixture: While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.
- Cook mixture to 160 degrees: Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer. If you notice any clumps strain through a sieve and return to saucepan.
- Melt in chocolate: Off heat add in chocolate, stir until melted.
- Let cool to room temp: Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 – 15 minutes until it reaches 70 degrees (or no longer warm), about 30 – 40 minutes total.
- Whip remaining cream, fold into chocolate mixture: Whip remaining heavy cream until very stiff peaks form. Fold whipped cream into chocolate mixture until combined.
- Divide mixture among dessert cups, chill:Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.