Irish Coffee Chocolate Mousse Recipes

Steps:

• In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
• With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
• In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

Steps:

• Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
• In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

Steps:

• Mix the yolks sugar and milk in a bowl.
• Cook it on double boiler until the mixture coats the spoon.
• Mix the the gelatin in cold water and heat it to get rid of the froth and impurities collecting on the top.
• Cool and add to the egg mixture.
• Chill on ice. Stir till it starts to set on the sides of the bowl.
• Add the coffee decoction and whiskey, fold in the cream.
• Pour into wine glass; chill for 45 minutes.
• Serve with cream rosette, a cherry and chocolate triangles.

Steps:

• To make the mousse, place the chocolate, 1/3 cup cream and 1/4 tsp espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whiskey and set aside. (You can use a double boiler instead of the bowl and skillet.).
• In a heatproof medium bowl, whisk the eggs with 1 TB water and 2 TB sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent from scrambling) over hot (not simmering) water until they register 160 degrees on a thermometer. Remove the bowl from the skillet and beat at high speed with an electric mixer until the eggs have a texture like softly whipped cream, 3--4 minutes.
• Fold one-quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among 6--8 ramekins. Chill at least 1 hour, or unitl set, before serving.
• In a chilled mixing bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 tsp sugar and the remaining 1 1/4 tsp espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving.

Steps:

• Stir sugar and 1/4 c water in heavy medium saucepan over low heat until sugar dissolves.
• Increase heat and boil without stirring until syrup turns a deep amber color, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally.
• Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts; continue boiling for 2 minutes.
• Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature.
• Stir Irish whiskey into remaining caramel in medium saucepan.
• Pour into a bowl and set aside at room temperature.
• Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves; sprinkle with the gelatin and let stand 10 minutes to soften.
• Stir gelatin mixture over low heat until melted.
• Stir gelatin mixture into caramel in bowl.
• Place bowl over a large bowl filled with ice and water.
• Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
• Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks.
• Fold 2 cups whipped cream into caramel mixture in bowl.
• Divide caramel mousse among 6 balloon-shaped wineglasses.
• Add Baileys to remaining whipped cream and continue beating until stiff.
• Whipped cream mixture can now be either piped atop mousse or swirled on top with a spoon.
• Cover and chill until mousse sets, at least 3 hours (Can be prepared up to one day ahead; keep refrigerated).
• Rewarm reserved 2 T of caramel over low heat; drizzle over desserts and serve.