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1
Whisk together the egg yolks, sugar, salt, bourbon, and vanilla in a large glass bowl set over lightly simmering water (be sure the water is not touching the bottom of the bowl) until the sugar has dissolved and the egg mixture is warm, about 2 or 3 minutes.
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2
Remove the mixture from the heat, and quickly whisk in the finely chopped chocolate until its melted and completely smooth.
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3
Allow the chocolate mixture to cool to room temperature, about 5 minutes.
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4
Whisk the heavy cream in another mixing bowl until soft peaks appear.
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5
Using a rubber spatula, gently fold the whipped cream into the chocolate mixture until no streaks of cream remain.
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6
Divide the mousse among twenty-four 2-ounce shot glasses (alternatively, you could use eight 6-ounce serving glasses).
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7
Chill the mousse for at least 2 hours before serving.
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8
When ready to serve, top with a small dollop of whipped cream and some shaved chocolate.
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9
I love making whipped cream, and Im always looking for tips on how to make it easier.
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10
So I chill the bowl and beaters in the freezer before whipping.
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11
That way, my cream stays extra cold while its whipping, and that speeds up the whole process.
