Chocolate and bourbon whisky are a flavor match made in heaven because of their complementary profile. Both these ingredients, when used in the right proportions, will bring out richness and warmth in each other. And they are both so versatile – you can always spike truffles, brownies, cakes and mousses with bourbon to get the most appealing results possible.
You can use any bourbon whiskey you have at home to amp up your desserts, but the choice of chocolate should always be Cadbury Bournville Dark Chocolate. Want to know why?
Cadbury Bournville Dark Chocolate is the choicest of chocolates because of its intensely dark flavor thanks to the Ghanaian cocoa beans that are slowly roasted to perfection. You’ll find this chocolate with 50% to 70% cocoa content, but also with cranberry, fruit and nut, and rum and raisin.
Bourbon and Whiskey Mousse
Ingredients:
- 450 ml whipping cream
- 350 gm chopped Cadbury Bournville 70% Dark Chocolate
- 1 tsp vanilla extract
- 30 ml bourbon whiskey
Instructions:
- Whip the cream with a hand mixer or whisk until you get stiff peaks.
- Chop the chocolate into fine shards so it’s easy to melt in the microwave. You can also use the double boiler method by placing a heatproof bowl over a pot of boiling water.
- Once the chocolate is smooth and melted, add the vanilla extract and the bourbon.
- Fold this saucy mixture into the whipped cream, while being careful not to deflate it.
- Spoon the mousse into serving bowls, and let it chill in the fridge. Right before serving, whip some more cream and use it as garnish. A sprinkle of cocoa powder is also a good idea.
Glazed Chocolate Bourbon Cake
Ingredients:
- 270 gm flour
- 225 gm butter
- 400 gm granulated sugar
- 250 gm sour cream
- 125 gm chopped Cadbury Bournville 70% Dark Chocolate
- 45 g Cadbury Cocoa Powder
- 2 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 3 eggs
For the bourbon glaze:
- 60 ml cream
- 120 gm chopped Cadbury Bournville 70% Dark Chocolate
- 2 tbsp corn syrup
Instructions:
- Preheat the oven to 180°C first and prepare your cake tin by lining it with baking paper.
- Melt chopped chocolate along with butter in the microwave or using the double boiler method. Once done, add the cocoa powder.
- Next, add baking soda and the flour. Mix to combine.
- In a separate bowl, beat the eggs along with sour cream and vanilla extract.
- Once the consistency is smooth, pale, and creamy, add the flour and chocolate mix to this. Try not to overmix because this will lead to excess gluten formation.
- Pour the cake batter into the prepared cake tin and bake for 40 to 45 minutes. Then let it come down to room temperature.
- Once the cake is cool enough, melt the chocolate along with corn syrup in the microwave and whip the cream until you get soft peaks.
- Then fold in the chocolate-corn syrup into the whipped cream.
- Pour the glaze over the cake. Garnish with sprinkles if you want.