BAILEY'S CHOCOLATE MOUSSE
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.
Provided by Vseward Chef-V
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
BAILEYS CHOCOLATE MOUSSE
Make and share this Baileys Chocolate Mousse recipe from Food.com.
Provided by Shandibear
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water.
- Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.
- Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium - high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes.
- While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.
- In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.
- Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain.
- Place in a bowl, cover with saran wrap and chill till set, overnight.
- Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.
- This is also excellent served as just a mousse dessert.
Nutrition Facts : Calories 615.2, Fat 56.6, SaturatedFat 34.1, Cholesterol 228.5, Sodium 92.4, Carbohydrate 32.1, Fiber 9.4, Sugar 14, Protein 13
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