Dark Chocolate Mousse With Baileys And Mascarpone ... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe by Yotam Ottolenghi: No apologies, this is totally over the top. Just close your eyes and savour the sumptuous richness. Substituting sugar with xylitol or stevia makes this is a nice low carb dessert. Ingredients:
3 free-range eggs |
100 g caster sugar (or equivalent xylitol or stevia) |
300 g dark chocolate, broken into small pieces |
125 g unsalted butter |
500 ml whipping cream |
cocoa powder, to finish (optional) |
for the baileys cream |
200 g mascarpone cheese |
75 ml baileys |
30 g caster sugar (or equivalent xylitol or stevia) |
Directions:
1. Put the eggs and sugar in the bowl of an electric mixer and whisk until light and airy - the longer you whisk, the better, so give it at least eight to 10 minutes. (You could do it by hand, but that would be a big effort.)
2. While the eggs are whisking, put the chocolate and butter in a heatproof bowl and place over a pan of barely simmering water. Stir with a wooden spoon until they melt completely.
3. With the mixer running on medium speed, add the chocolate mix to the egg mix in a steady stream - it is important to combine the two gradually but continuously, with the chocolate going into the eggs and not the other way around.
4. Whisk the cream until it firms up just a little - it needs to reach a loose ribbon stage (when you lift the whisk, the cream dribbling off should create clear lines in the surface before disappearing). Gently fold the semi-whipped cream into the egg and chocolate mix, and pour into a serving bowl. Chill for at least an hour to set.
5. Make the Baileys cream in advance, or just before serving. Put all the ingredients in a bowl and whisk. The cheese will go loose and runny, but it should firm up again. Stop when it reaches a very soft peak consistency.
6. Serve the mousse directly from the bowl with a huge dollop of Baileys cream on top. Dust with cocoa powder, if you like.
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