Yield: Yields 3 cups.
Top the mousse with a dollop of whipped cream or crème fraîche and sprinkle with cocoa powder, if desired. Garnish with fresh raspberries or strawberries.
The egg whites in this recipe are not cooked, but we don’t recommend using pasteurized egg whites, because they tend to separate after they’re folded into the ganache.
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I wasn't expecting much from this recipe because it was so quick and simple, but wow! I'm pretty sure I was saying 'OMG, this is so good.' between each bite. The chocolate and bourbon go perfectly together. I added fresh vanilla whipped cream and raspberries. This is going to be my go-to desert when I want to impress people now.
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