Baileys & Chocolate Mousse
Add a boozy twist to a traditional chocolate mousse.
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Ingredients
For the mousse:
- 150 g Dark chocolate 70% cocoa
- 5 Large free-range eggs lion stamped
- 100 ml Baileys
For the chantilly cream:
- 300 ml Double cream
- 1 tsp Vanilla bean paste
- 1 tbsp Icing sugar
- 1 Capful of Baileys
For the garnish, optional:
- 50 g Chocolate chopped
- Silver balls
- Bronze crunch
Instructions
- Break the chocolate into pieces and place in a heat proof bowl. Melt it by placing the bowl over a pan of simmering water.
- Separate the eggs so you have five egg yolks and five egg whites.
- Whisk the egg whites until they hold soft peaks.
- Mix the egg yolks into the melted chocolate along with the Baileys until you have a silky-smooth chocolate mixture.
- Whisk in a quarter of the egg whites into the chocolate.
- Gently fold the remaining egg whites through the chocolate one third at a time, using the figure of 8 technique to ensure you don't beat the air out of it.
- Spoon the mixture into four glasses or ramekins and place into the fridge to chill for at least an hour.
- Meanwhile, use an electric whisk to whip the double cream and vanilla bean paste until it holds gentle peaks. Be careful not to over whip it.
- Fold through the icing sugar and a splash of Baileys.
- Spoon the cream over the top of the mousses. Garnish with the chopped chocolate and any other garnish you fancy.
- Serve.
3 comments on “Baileys & Chocolate Mousse”
Niet moeilijk te maken en verslavend lekker.
Thank you!
Translated to English: Not difficult to make and addictively delicious.
Such a simple recipe but wow oh so good!