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Bourbon Chocolate Mousse with Brown Butter Pears and Fennel by Chef Katherine Clapner

Bourbon Chocolate Mousse with Brown Butter Pears and Fennel by Chef Katherine Clapner


  Bourbon Chocolate Mousse:
8 ounces Valrhona Guanaja chocolate or 68-70 percent cacao dark chocolate
3 ounces bourbon
6 eggs, yolks and whites separated
8 tablespoons granulated cane sugar, divided
3 cups heavy whipping cream
  Brown Butter Pears and Fennel:
2 Bosc pears
1 melon, peeled and balled in 1/2-inch balls
1 stalk fresh fennel, cut into 1/2-inch cubes
1/2 cup unsalted butter
1/4 cup granulated cane sugar
  Pinch salt
  Pinch vanilla

Cooking Instructions

Bourbon Chocolate Mousse:

Chop chocolate and place in a microwave dish.

Microwave on high for 10-20 seconds at a time, until chocolate is completely melted and set aside.

In a mixer fitted with a whip attachment, whip cream to soft peaks, set aside and keep cold until needed.

Combine egg yolks, 4 tablespoons of sugar and bourbon in a medium bowl and place over a pan of simmering water on the stove.

Whisk until all of the sugar is melted and the mix is pale and fluffy (approximately 2 minutes). Transfer mixture to a large bowl and set aside.

Whip the egg whites until frothy. Slowly add the remaining 4 tablespoons of sugar and whip until medium-soft peaks form.

Starting with the yolk mix in the larger bowl, fold in the chocolate to the yolks until almost all combined.

Fold in 1-1/2 cups of heavy whipping cream until ingredients just start to mix in.

Fold in egg whites and remaining whipping cream until mixture is smooth and you see air pockets.

Transfer to desired dish and refrigerate.

Brown Butter Pears and Fennel:

Sauté the butter in large skillet over medium heat until light brown.

Add the pears and fennel and continue cooking until dark brown. The butter will begin to smell nutty when ready.

Add the sugar and lower heat, and continue cooking until the sugar is dissolved.

Add a pinch of salt and vanilla and stir.

Serve at room temperature with Bourbon Chocolate Mousse. Makes 6-8 servings

Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Katherine Clapner, Chef and Owner of Dude, Sweet Chocolate, Dallas, Texas.

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