Bourbon Chocolate Mousse
After the cake problem on Monday, my rescue dessert was the Bourbon Chocolate Mousse on the back cover of Fine Cooking #85. I am not happy that they are putting recipes on the back cover now. I preferred when they profiled a artisanal food.
I weighed to see if I had enough chocolate left. 4 ounces, plus a little bit. Whew. I was completely out of cream though, so I had to use half & half. It didn't quite set up as well, but I couldn't afford to be picky at that point. The recipe comes together very quickly and easily. It isn't too bourbon-y, but we might like it better with some other liqueur. I garnished with a strawberry, however I can't take a picture because the strawberries are all gone now.
As it turns out, I did bring out the cake and it was well-received with laughter and enthusiasm. Probably more enthusiasm than the mousse.