Recipe by Vseward (Chef~V)
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.
Top Review by littleturtle
This is very rich. I could only eat a very small serving, but it was delicious. The instructions were easy to follow, except they don't say what to do with the first 1/2 cup cream (common sense said to put it in with the chocolate). The only change I made was to use chocolate mint flavored Bailey's which was yummy and I'm sure it'll be great with original Bailey's as well. Thanks for sharing such a treat.
- 453.59 g semisweet chocolate
- 113.39 g unsweetened chocolate
- 118.29 ml Baileys Irish Cream
- 118.29 ml heavy cream
- 59.16 ml brewed espresso or 59.16 ml coffee
- 29.58 ml sugar
- 59.16 ml water
- 118.29 ml egg white (about 4 eggs)
- 946.0 ml heavy cream
- 177.44 ml sugar
Directions See How It's Made
- 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.