Bailey’s Chocolate Mousse

Bailey’s Chocolate Mousse

16 oz. semi-sweet chocolate plus 4 oz. unsweetened chocolate

1/4 C. Bailey’s Irish Cream

1/2 C. heavy cream

4 T. brewed espresso or coffee

Sugar syrup:

2 T. sugar

4 T. water

1/2 C. egg whites (about 4 eggs)

1 quart heavy cream

3/4 C. sugar

Melt chocolate, Irish cream and espresso over low heat.

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.)

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.

Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.

Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.


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