Bourbon Chocolate Mousse
3 - 8 oz. packages of semisweet chocolate squares
3/4 C sugar
1 C strongly brewed coffee
1/2 C bourbon (I'm partial to Maker's Mark)
1 C butter
2 C whipping cream, whipped
Put all the chocolate squares in a large saucepan. Add the sugar --
-- now add the coffee, bourbon, and butter. Oh la la!
Look at the color of that bourbon - such a beautiful amber!
Cook on low heat, stirring constantly, until smooth. Set aside to cool.
Whip the whipping cream, and fold into the chocolate.
Oh good grief - and YUM.
This can be placed in any shape pan you like. I always use a loaf pan, but a small square (8x8) or round pan could be used as well. Line the pan with plastic wrap, then spoon in the mousse.
Cover, then place in the freezer for at least 8 hours.
Invert onto your serving plate.
This year I decorated by snipping a live pink Asiatic lily and placing it on top. In other years I've made a large Christmas bow with wire-rimmed ribbon, and I've also used a single rose with a bow tied around the stem. You could also just top it with fresh strawberries and whipping cream. Major league ohhhhs and ahhhhs will be heard all around!
Speaking of strawberries, look how cute these Santa hats are:
I found them on The Tasty Kitchen and the kids loved them! Brownie mix in a mini muffin pan, let them cool, top with a strawberry, and pipe with icing. Big Hit!
And one more thing. We make a birthday cake for baby Jesus each year. I made Ree's homemade Red Velvet Cake with cream cheese icing and wrapped it up like a gift.
It's really easy to make a cake present. Bake your cakes in square pans and ice them. Unroll long strips of fruit roll-up and cut them in different lengths. Make loops and ribbons for the bow, using icing to "cement" them in place. It looks really good if you sprinkle the fruit strips with sparkling sugar, but I was out - so my bow doesn't sparkle.
Need more great recipes? Click over to see Rachel and all the Mouthwatering Monday links.