These cute shot glasses fit the bill perfectly. You can buy them in bulk at your local restaurant-supply store, or online for a discounted price. Get them engraved, or make labels with your wedding date, or write a note and tie it to the glass with a decorative ribbon. Serve these with small demitasse spoons—because guests will want every last bit of that rich chocolate. When you think about it, special occasions don’t come much bigger than this. So why not give them something to remember the occasion by?

　　

Ingredients

makes 24 shots or eight 6-ounce servings

　　4 large egg yolks

　　1/4 cup sugar

　　Pinch of salt

　　1 tablespoon bourbon

　　1 teaspoon pure vanilla extract

　　4 ounces bittersweet chocolate, finely chopped

　　4 ounces semisweet chocolate, finely chopped

　　2 cups heavy cream, chilled

　　Whipped cream and shaved chocolate, for garnish

　　

Step 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.

　　

Step 2

Remove the mixture from the heat, and quickly whisk in the finely chopped chocolate until it’s melted and completely smooth. Allow the chocolate mixture to cool to room temperature, about 5 minutes.

　　

Step 3

Whisk the heavy cream in another mixing bowl until soft peaks appear. Using a rubber spatula, gently fold the whipped cream into the chocolate mixture until no streaks of cream remain. Divide the mousse among twenty-four 2-ounce shot glasses (alternatively, you could use eight 6-ounce serving glasses). Chill the mousse for at least 2 hours before serving. When ready to serve, top with a small dollop of whipped cream and some shaved chocolate.

　　

GINA’S TIP ON WHIPPED CREAM

Step 4

I love making whipped cream, and I’m always looking for tips on how to make it easier. So I chill the bowl and beaters in the freezer before whipping. That way, my cream stays extra cold while it’s whipping, and that speeds up the whole process.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.