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1
Line a standard 12-cup muffin pan with baking cups.
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2
Melt the two chocolates together in a stainless steel bowl over a pan of simmering water and set aside.
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3
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream for 3 to 5 minutes to form stiff peaks.
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4
Transfer the whipped cream to a bowl, cover with plastic wrap, and store in the refrigerator.
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5
Rinse out the mixer bowl and the whisk attachment and return them to the mixer.
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6
Combine the egg yolks and whole egg in the bowl and mix on low until the eggs are frothy.
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7
Mix in the agar.
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8
In a small saucepan, combine the sugar, corn syrup, and water.
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9
Bring to a full boil over medium heat.
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10
Boil for about 5 minutes, or until the mixture reaches 235F on a candy or digital thermometer.
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11
Carefully add just a tiny splash of the hot syrup into the eggs, then turn the mixer on to low speed and beat for 1 minute.
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12
Add another small splash and beat for 30 seconds or so, then another, carefully and slowly incorporating all the hot sugar syrup into the eggs.
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13
Whip on medium speed for another 3 minutes.
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14
Take the bowl off the mixer and gradually fold in the chocolate mixture with a big rubber spatula or wooden spoon.
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15
Once the mixture is smooth, gently fold in the whipped cream, bourbon, and vanilla.
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16
Blend gently until the mousse is smooth with no streaks.
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17
Using a big pastry bag with a big star tip, pipe the mousse into the baking cups until they look like big ice cream cones.
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18
Chill until you are ready to serve or freeze them, then wrap them up to present as a gift.
