Saturday, July 4, 2015

Mousse Farts

On a recent trip to Ottawa, my uncle Terry introduced me to a shooter drink called a Duck Fart. Yeah, I know, not exactly an appealing name, but it is a surprisingly tasty layered drink made of Kahlúa, Bailey's Irish cream and Crown Royal whisky. Because it's a shooter, you down it in one go and while it certainly has an alcoholic kick to it, the combination of the three layers is really nice and surprisingly dessert-like.

In fact, it was so dessert-like, it got me thinking. Surely I could make something sweet and tasty using the same basic flavors... perhaps a layered chocolate cake with different icings? Or maybe a cupcake? Then I thought of chocolate mousse... it would lend itself well to the addition of booze and could easily be layered to mimic the drink. And thus, the Mousse Fart was born ;) Just like its drink counterpart, the name pretty much ensures it won't be served in swanky restaurants any time soon, but trust me, these things are damn tasty!





Mousse Farts
makes 4 servings, scales up easily

3 tbsp Kahlúa coffee liqueur
3 tbsp Crown Royal whisky
3 tbsp Bailey's Irish cream liqueur
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
3 eggs, separated
3 tbsp butter, separated
3 tbsp granulated sugar, separated
4 clear serving glasses

You will work this recipe in three batches, one for each layer. The steps are the same for each batch.

Using an electric hand or stand mixer, whisk one egg white until soft peaks form. Add in 1 tbsp of sugar and continue to whisk until firm peaks form. While the egg white is whisking, melt the dark chocolate and 1 tbsp of butter in the microwave and mix together. Add in one egg yolk and when it is fully incorporated, add in the Kahlúa and mix until smooth and shiny. Once the egg white is done, fold it into the chocolate mixture until combined, then split the mixture equally between the four serving glasses and place in the fridge to set slightly, about 30-45 minutes.

Follow the same steps above, using the whisky, milk chocolate, the second separated egg, 1 tbsp of butter and sugar. When it is all combined, split the mixture equally again between the four serving glasses to make the second layer and put back in the fridge to set again, another 30-45 minutes.

Finally, follow the same steps again, using the Bailey's Irish cream, white chocolate, the third separated egg, 1 tbsp of butter and sugar. Same as before, when everything is combined, split the mixture equally between the four serving glasses to make the third and final layer. Put back in the fridge to set fully, at least another hour or two, but ideally overnight.

Top with a dollop of whipped cream and some chocolate shavings, if you wish, and enjoy! Tchin tchin!

*Note on substitutions: while the kind of alcohol can be changed to taste, or even left out altogether, do _not_ replace the butter in the recipe with margarine or a butter substitute, as the mousse will not set properly. 

1 comment:

  1. Oh wow - this sounds absolutely delicious! I'm going to have to try this.

    ReplyDelete