Whiskey-infused desserts Recipe

Name: Whiskey-infused desserts
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings (includes all three desserts)
Cuisine: American
Ingredients: 1 cup heavy cream; 8 oz dark chocolate (70% cocoa), chopped; 3 large eggs, separated; 1/4 cup granulated sugar; 2 tbsp whiskey (e.g., bourbon); 1 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream; 2 tbsp unsalted butter; 1 tbsp whiskey; 1/2 tsp salt; 4 cups stale bread cubes (about 1 inch); 2 cups whole milk; 3 large eggs; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1/4 cup whiskey; 1/2 cup raisins (optional)

American · Dessert · 75 min total

Whiskey-infused desserts recipe videos

A collection of three decadent desserts infused with the rich, smoky flavors of whiskey: Whiskey Chocolate Mousse, Whiskey Caramel Sauce, and Whiskey Bread Pudding. Perfect for a sophisticated dinner party or a cozy night in.

30
min prep

45
min cook

8
servings

520
kcal/serving

Ingredients

1 cup heavy cream
8 oz dark chocolate (70% cocoa), chopped
3 large eggs, separated
1/4 cup granulated sugar
2 tbsp whiskey (e.g., bourbon)
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tbsp unsalted butter
1 tbsp whiskey
1/2 tsp salt
4 cups stale bread cubes (about 1 inch)
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 cup whiskey
1/2 cup raisins (optional)

Instructions

For the Whiskey Chocolate Mousse: Melt chocolate in a double boiler or microwave, let cool slightly. Whip 1/2 cup heavy cream to soft peaks. Beat egg whites with sugar until stiff peaks form. Fold egg yolks and whiskey into melted chocolate, then fold in whipped cream, then egg whites. Chill for at least 2 hours.
For the Whiskey Caramel Sauce: Combine 1 cup sugar and water in a saucepan over medium heat, stirring until sugar dissolves. Cook without stirring until deep amber. Remove from heat, carefully whisk in 1/2 cup heavy cream, butter, whiskey, and salt. Let cool.
For the Whiskey Bread Pudding: Preheat oven to 350°F (175°C). Grease an 8x8 baking dish. Place bread cubes in dish. Whisk milk, eggs, sugar, vanilla, and whiskey; pour over bread. Let sit 10 minutes. Sprinkle raisins if using. Bake 35-40 minutes until set. Serve warm with caramel sauce.
Serve the mousse chilled, topped with a drizzle of caramel sauce and a dollop of whipped cream. The bread pudding can be served warm with extra caramel sauce.

Tips

Use a good-quality whiskey for best flavor; bourbon or rye work well.
The caramel sauce can be made ahead and refrigerated for up to 2 weeks.
For a non-alcoholic version, substitute whiskey with strong coffee or vanilla extract.

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