I know, I know….4th of July desserts are supposed to be all patriotic…all red white and blue and festooned with flags. With all the fresh strawberries and blueberries around this time of year, that is pretty easy. I mean I’ve done some fun some Independence Day classics in years past. There was my Strawberry, Blueberry and White Chocolate Mousse Tart for instance, so fresh and delicious and practically whistling Yankee Doodle Dandy!
I started to go along that route again. But then I came across this recipe for Jack Daniel’s Whiskey Mousse with Candied Bacon and new I had found the dessert that folks attending my 4th of July festivities would be most excited by. Jack Daniel’s Old No. 7 Tennessee Sour Mash Whiskey is the highest selling American Whiskey in the World and has been distilled in good ole Lynchburg, Tennessee since 1866. Pretty good pedigree I’d say and definitely beloved among my crowd. So what could be better than the combination of the smooth smoky sweetness of that lovely elixer with rich, dark chocolate and heavy cream? But I won’t stop there, I will just continue… whipping it all up until it becomes a silky fluffy mousse which will then be topped with candied bacon! Have mercy!
Let me tell you, folks will love these decadent little treats! A little bit of this dreamy concoction goes a long way, so I will serve mine in little chocolate dessert cups. I think it would also be fantastic if you were to serve it in rustic mason jars – but not the full pint size…Good Lord! Look more to a small 1/4 pint size or go with the whole whiskey theme and serve it in a shot glass. You can’t go wrong with this luscious indulgence. Get folks in just the right mood to celebrate Independence Day and whip up a tray of these boozy treats today!
Jack Daniel's Whiskey Mousse with Candied Bacon
source: Sweet Society
For the Whiskey Mousse:
- 4 oz (113g) semisweet or bittersweet chocolate
- 2 Tablespoons (28g) unsalted butter
- 2 Tablespoons (30g) coffee
- 2 Tablespoons (28g) Jack Daniel’s Whiskey
- 2 eggs (100g) separated
- 4 Tablespoons (50g) granulated sugar
- pinch of salt
- 1/2 cup (120g) heavy whipping cream plus a bit extra to whip up as a topping if you choose
- 3 slices bacon
- 2-3 tablespoons brown sugar
Use a double boiler, or place a heatproof bowl over the simmering water (making sure the bowl does not touch the water) and melt the chocolate, butter, and coffee together.Remove from heat and stir in whiskey. Set this bowl aside.In a separate heatproof bowl, whisk the two egg yolks with 2 tbsp of sugar over the pan of simmering water.You will continue to whisk this mixture until it becomes foamy (cooking it just slightly).When foamy, whisk the egg-yolk mixture into the chocolate bowl. Set aside.With a stand mixer, or hand mixer, beat the egg whites with a pinch of salt, gradually adding 2 tbsp of sugar, until stiff peaks form.Fold the stiff egg whites gently into the chocolate/egg yolk mixture.Lastly, whip up the heavy cream until soft peaks form and then fold this into the chocolate mixture from the previous step.Pipe or spoon whiskey mousse into chocolate dessert cups, 4 oz. mason jars or shot glasses. Place into refrigerator to set while you are preparing candied bacon.