Bourbon Three Ways

Our most recent LCBO (Liquor Control Board of Ontario) magazine had an article on Bourbon, so naturally I was inspired to create two small chewable desserts and one liquid dessert for a tapas meal I had a couple of weeks ago with our good friends Rae and Mon.

We began with the Bourbon Triffle, then had the Bourbon Chocolate Mousse in a Chocolate cup and ended with a small shot of Bourbon. The Bourbon Mousse recipe follows. It originate from the LCBO but unfortunately it is not yet posted (when it does, I will link it). I have modified and reduced the recipe to make it more healthy and of course, a quantity reduction since I only needed a very small amount.

Chocolate Bourbon Mousse (modified for smaller quantities)

• 1 tbsp sugar
• 2 tbsp bourbon
• 2 oz. semi sweet chocolate
• 1/2 chup 35% cream chilled
• 1/2 egg white

1. Combine sugar and bourbon in a small saucepan and cook until sugar is dissolved (about 3 minutes). Set aside.
2. Melt chocolate, add about 1 tsp cream. Stir in bourbon sugar mixture. Allow to cool completeley, about 20 minutes.
3. Beat egg whites until soft peaks form. In another bowl, beat cream until firm.
4. Fold egg whites and cream into chocolate mixture.
5. Serve in chocolate cups (as shown) or in decorate glasses.
6. Freeze remainder in a small container and serve at your next party as bourbon ice cream (this was even better than the mousse!!!)

Enjoy!