Jack Daniels Mousse Cake
Yachtsman Steakhouse
Yacht Club



Bailey's Mousse (White Mousse)

2 egg yolks
4 ounces heavy cream
2 ounces white chocolate, melted
1/2 ounce Bailey's
Leave gelatin in cold water, bloomed.

Jack Daniels Mousse (Dark Mousse)
1 egg yolk
3 ounces heavy cream
1 ounce dark chocolate, melted
1/2 ounce Jack Daniels
Leave gelatin in cold water, bloomed.

Almond Sponge
3 egg
3 ounces sugar
4 ounces almond finely chopped
3 egg whites
1 ounce sugar
1 ounce flour, all-purpose
1 ounce butter, melted


-- for Mousse

1. Whip the heavy cream in a bowl until thickened (soft peak).
2. Melt the chocolate in either a microwave or double boiler (be careful no to burn).
3. Bloom gelatin in ice water for 5 minutes.
4. Dissolve the gelatin completely in the microwave.
5. In a bowl over a pan of simmering water, whip the egg yolks until pale in color.
6. Remove the egg yolks from the water bath and stir in the melted chocolate and a third of the heavy cream.
7. Return to the heat if necessary and stir until incorporated
8. Take the yolk mixture off the stove and whisk in the gelatin and alcohol.
9. Fold in remaining cream.
10. Pour the white mousse half way into mol, glass or bowl and chill.
11. Prepare dark chocolate mousse as below.

-- for Dark Mousse

1. Mix sugar, egg, almond flour together.
2. Stir well.
3. Whip egg white and sugar to meringue.
4. Fold into egg mixture.
5. Bake at 350º F for about 9 minutes on baking sheet.