Bailey’s Chocolate Mousse

Bailey’s Chocolate Mousse
Bailey’s Chocolate Mousse

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

Sugar syrup
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

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