Whiskey Cream Mousse Recipes

Steps:

• Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
• Remove from the heat and allow cooling slightly.
• Beat egg whites to hard peaks.
• Beat the yolks with the finely grated orange rind.
• Add egg yolk mixture into the cooled chocolate cream, stir.
• Fold in the whisked egg whites.
• Spoon the mixture into six individual cups or glasses.
• Chill in the fridge for at least three hours.
• Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
• Spoon cream over the mosse, top with orange zest strips and serve immediately.

Steps:

• Combine gelatin, coffee and water in a small bowl, cook on HIGH for about 20 seconds or until gelatin is dissolved, cool, DO NOT allow to set.
• Whip cream and sifted icing sugar until soft peaks form, fold in gelatin mixture and Baileys; pour into 4 dishes (1/3 cup capacity) refrigerate, then enjoy.