Butterscotch Mousse – in the Blender!

One of my friends thinks that this is actually more of a pot de crème, but I would say that as long as it tastes as good as it does, I don’t really care what you call it.

Butterscotch pudding was a big fave of mine when I was a kid, so, when I came across a bag of butterscotch chips leftover from a baking project my husband planned to do, but didn’t; I got to thinking about a book club gathering we had coming up and what I was gonna do for dessert that was gluten free and not too fussy.

Note: this made six small, very rich, servings, but, as with most blender mousses, if you need to make extra, do not try to just double the recipe. For some reason, it just doesn’t work. Instead, just make it in batches. You can also, if you like, store the mousse tightly covered in dainty individual serving dishes or, especially if refrigerator space is at a premium, go ahead and store it in one larger, tightly covered bowl and scoop it out into your dainty individual serving dishes at the table.

•1/2 cup heavy cream
•1/4 tsp instant espresso powder
•1/4 tsp orange zest
•11 oz butterscotch chips
•1 tbsp scotch whisky
•3 egg whites

Add the butterscotch chips and the scotch to a blender jar and pulse to coarsely chop.

Warm the cream with the espresso powder and orange zest until almost boiling and the espresso has dissolved into the cream.

Remove from the heat and, with the blender running, pour the hot mixture over the chips until smooth and thick.

Scrape down the sides of the blender jar then, with the blender running, add the eggs and continue to blend until they are fully incorporated.

Pour into your dainty individual serving dishes or into one larger serving bowl, then cover tightly and chill for at least a couple of hours or, always more better, overnight.

The mousse will thicken while it is chilling.

Perfectly lovely as it is, but no one from my book club said “no” when I offered some whipped cream.

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