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
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.
Serves 8 – 10
Pyrex 18 Piece Simply Store Food Storage Set, Clear