IRISH CREAM CHOCOLATE MOUSSE
A wonderful light (if slightly alcoholic) mousse that will be sure to end your dinner on the perfect note!
Provided by James Innes
Categories World Cuisine Recipes European UK and Ireland Irish
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 486 calories, Carbohydrate 46 g, Cholesterol 240.3 mg, Fat 30.9 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.3 g, Sodium 89.8 mg, Sugar 42.2 g
ULTIMATE IRISH CREAM CHOCOLATE MOUSSE
A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! I have also substituted dry gin for the Irish cream with delicious results.
Provided by destructor
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 457.9 calories, Carbohydrate 22.9 g, Cholesterol 223.4 mg, Fat 36.7 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 21.5 g, Sodium 80.9 mg, Sugar 17.4 g
BAILEY'S CHOCOLATE MOUSSE CAKE
This recipe comes from "The Ballykissangel Cookbook" which has been leant to me by my good friend Joan. Ballykissangel was a very popular gentle drama series set in the fictional Irish village of the same name. The cookbook is a collection of traditional and modern Irish recipes, created by Aidan Dempsey, who used to do the catering for the BBC film unit. This cake can be made in advance, frozen, then served straight from the freezer. The recipe states that this serves 4, but I reckon that that's a typo; this will be rich and even though the cake is not deep, a quarter of a 9 inch cake still sounds like a lot of cake to me! You will gather that this means that I haven't tried this yet, but it sounds super good and super easy to make; it would also be a good way to use up egg yolks if you have been making meringues. Cooking time is freezing time.
Provided by Mrs B
Categories Frozen Desserts
Time 8h20m
Yield 1 x 9 inch cake
Number Of Ingredients 9
Steps:
- Line and grease the base of a 9 inch (23cm) spring form cake tin with the extra butter.
- Melt the chocolate in a bowl over a pan of simmering water.
- Put the butter, sugar, egg yolks, Bailey's Irish Cream and melted chocolate in a food processor and 'whiz' for about 3 or 4 minutes until well mixed; transfer chocolate mixture to a large mixing bowl.
- Whip the cream into soft peaks then fold it into the chocolate mixture; pour into the prepared cake tin and place in the freezer overnight.
- When ready to serve, remove the cake from the freezer; sprinkle cocoa powder and grated chocolate over the top of the cake to decorate and serve with extra whipped cream.
Nutrition Facts : Calories 4270.6, Fat 401.6, SaturatedFat 246.2, Cholesterol 1645.9, Sodium 940.1, Carbohydrate 202.6, Fiber 37.6, Sugar 122.4, Protein 50.2
IRISH CREAM CHOCOLATE MOUSSE CAKE
Not for beginners! This takes a lot of work but makes for a stunning bakery style dessert with all the chocolate trimmings.
Provided by JelsMom
Categories Dessert
Time 6h25m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Prepare Mousse: Whisk eggs and sugar in large metal bowl.
- Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F, about 5 minutes.
- Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
- Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm.
- Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks.
- Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.
- Prepare Cake: Preheat oven to 350°F Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate).
- Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.
- Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.).
- Prepare Syrup: Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.).
- Assemble Cake : Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.
- Prepare Chocolate Bands: Line large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.
- Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate).
- Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.
- Make chocolate curls: Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.).
- Sift powdered sugar over chocolate curls before serving cake.
Nutrition Facts : Calories 672.9, Fat 45, SaturatedFat 25.9, Cholesterol 217, Sodium 95.7, Carbohydrate 69.2, Fiber 9.2, Sugar 47.4, Protein 13.4
More about "irish cream chocolate mousse cake recipes"
IRISH CHOCOLATE MOUSSE CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
Estimated Reading Time 5 mins
- Melt chocolate in microwave safe bowl, stopping to stir at 30 second intervals till smooth and melted. Set aside and let cool while preparing crust and mousse.
- In a large bowl or stand mixer, beat butter till light. Slowly add sugar and beat till fluffy. Add eggs, one at a time, beating each till fully incorporated. Mix in Irish cream.
FROZEN IRISH CREAM MOUSSE CAKE | CHOCOLATE MOUSSE …
From lifeloveandsugar.com
5/5 (2)Total Time 6 hrsCategory DessertCalories 492 per serving
- Line the bottom of a 9 inch springform pan with aluminum foil, wrapping it around the removable bottom of the pan.
- 3. Add the crumb mixture to the springform pan and press into the bottom in an even layer. Set aside.
- 4. To make the ice cream, whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Set whipped cream aside.
CHOCOLATE CAKE WITH IRISH CREAM MOUSSE - LET THE …
From letthebakingbegin.com
IRISH CREAM CHOCOLATE MOUSSE - FORK IN THE KITCHEN
From forkinthekitchen.com
IRISH WHISKEY CHOCOLATE CAKE WITH BAILEYS MOUSSE
From burrataandbubbles.com
BAILEYS CHOCOLATE MOUSSE CAKE - AWAY FROM THE BOX
From awayfromthebox.com
CHOCOLATE IRISH CREAM CAKE RECIPE | SUGAR & SOUL
From sugarandsoul.co
CONCORDE CHOCOLATE MERINGUE AND MOUSSE CAKE
From karenskitchenstories.com
10 CHOCOLATE CAKE FILLING IDEAS - KITCHEN FOLIAGE
From kitchenfoliage.com
IRISH CREAM MOUSSE CAKE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
CLASSIC BOBBY FLAY CHOCOLATE MOUSSE RECIPE - COOKING FANATIC
From cookingfanatic.com
BAILEYS IRISH CREAM MOUSSE FILLING - MY CAKE SCHOOL
From mycakeschool.com
IRISH CREAM CAKE DECORATING RECIPES
From cakecentral.com
BAILEYS CHOCOLATE MOUSSE | RECIPE + VIDEO - SUPERGOLDEN BAKES
From supergoldenbakes.com
IRISH CREAM CHOCOLATE MOUSSE CAKE RECIPE - FRIENDSEAT
From friendseat.com
GUINNESS CHOCOLATE CAKE - IRISH CLASSIC | CHEF DENNIS
From askchefdennis.com
IRISH COFFEE CHOCOLATE CAKE - SAVOR THE BEST
From savorthebest.com
IRISH CHOCOLATE MOUSSE WITH BAILEYS - BOULDER LOCAVORE®
From boulderlocavore.com
IRISH CREAM CHOCOLATE MOUSSE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST BAILEY IRISH CREAM MOUSSE RECIPES | YUMMLY
From yummly.com
BAILEYS CHOCOLATE MOUSSE RECIPE | BAILEYS US - BAILEYS IRISH CREAM
From baileys.com
You'll also love