Bourbon Chocolate Mousse with thermomix

Preparation of Bourbon Chocolate Mousse with thermomix

1. Prepare the bourbon syrup
2. Place the sugar and bourbon in the Thermomix glass. Program 3 minutes / 80°C / speed 2 to dissolve the sugar. Reserve in a bowl and clean the glass.
3. Melt the chocolate
4. Add the chopped chocolate to the clean glass and blend for 10 seconds/speed 8.
5. Lower the remains from the walls with the spatula and melt it by programming 3 minutes / 50°C / speed 2.
6. Add 25 g of cream and mix 10 seconds / speed 3 until integrated.
7. Add the reserved bourbon syrup and mix 15 seconds / speed 3.
8. Transfer the mixture to a bowl and let it cool for about 20 minutes.
9. Assemble the egg whites
10. Make sure the glass is clean and dry. Place the butterfly on the blades, add the egg whites and a pinch of salt. Whip the egg whites until stiff, programming 3 minutes / speed 3.5. Reserve in a large bowl.
11. Whip the cream
12. Without having to clean the glass, add the very cold cream and whip with the butterfly on, programming until it has a texture of soft peaks / speed 3.5 (watch to avoid overbeating). Booking.
13. Integrate the mixtures
14. With enveloping movements, first mix the whipped egg whites with the chocolate and bourbon preparation until integrated.
15. Then, fold in the whipped cream gently to maintain the airy texture.
16. Presentation and cooling
17. Divide the mousse into 6 glasses or individual containers and refrigerate for at least 3 hours before serving.
18. Decoration (optional)
19. Before serving, decorate with some additional whipped cream and chocolate shavings.