Bourbon chocolate mousse layered with Pirouline pecan crunch

Yields 8-10

mousse:

10 oz bittersweet chocolate

1 1/2 oz butter

5egg yolks

1oz water

2oz sugar

5 egg whites

8oz heavy whipping cream

1oz bourbon

crunch:

2 cups Pirouline French vanilla cookies, chopped

2 cups crushed pecans

1/4 cup sugar

1/4 cup melted butter

1)      Melt chocolate, butter and bourbon over water bath.

2)      Set aside and allow to cool to room temperature.

3)      Combine egg yolks with 1/2oz water and 1oz sugar and whisk over hot water bath to 145º for 15 seconds. Remove from heat and continue to whisk until cooled.

4)      Combine egg whites with 1/2oz water and 1oz sugar and whisk over hot water to 145º for 15 seconds. Remove from heat and continue to whisk to full volume.

5)      Whip heavy cream to full volume.

6)      Using a rubber spatula, gently fold first the egg whites mixture, then the cooled chocolate, then the whipped cream into the egg yolks.

7)      For the crunch, spread the pecans out on sheet pan, cover with melted butter and sugar, and roast in oven at 350º for 5 minutes. Set aside and allow to cool.

8)      Mix together chopped Piroulines and roasted pecans.

9)      Carefully line bottom of martini glass and crunch mix, then add a layer of mousse, then another layer of crunch, and continue until glass is full.

10)  Garnish with chopped Pirouline cookies and whipped cream.

Recipe provided courtesy of Keegan's Restaurant - Jackson, MS

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