Bailey's Chocolate Mousse |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Another favorite recipe using Bailey's Irish Cream. Chocolate Mousse is great, but adding a little Bailey's makes it decadent! I've had this recipe for years and can't remember where my friend got it, but I'm glad she shared. Ingredients:
16 ounces semisweet chocolate |
4 ounces unsweetened chocolate |
1/2 cup baileys irish cream |
1/2 cup heavy cream |
4 tablespoons brewed espresso or 4 tablespoons coffee |
2 tablespoons sugar |
4 tablespoons water |
1/2 cup egg white (about 4 eggs) |
1 quart heavy cream |
3/4 cup sugar |
Directions:
1. Melt chocolate, Irish cream and espresso over low heat.
2. In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).
3. Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
4. Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
5. Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.
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