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 made this for my birthday dinner and was not disappointed. It was light but rich...go figure! I used Woodford Reserve bourbon and made the recipe exactly as written. Served in brandy glasses with piped whipped cream and raspberries in the glass. I wish I had taken a picture because it was lovely.
Got rave reviews! Don't skip out on the whip cream-it needs a little sweetness to balance out the bitter chocolate. But those that love 'not sweet' deserts, go for it!!!
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