Bailey's Chocolate Mousse

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.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 16  ounces  semisweet chocolate
• 4  ounces  unsweetened chocolate
• 1⁄2 cup Baileys Irish Cream
• 1⁄2 cup heavy cream
• 4  tablespoons  brewed espresso or 4  tablespoons coffee

• Sugar syrup

• 2  tablespoons sugar
• 4  tablespoons water
• 1⁄2 cup  egg white (about 4 eggs)
• 1  quart heavy cream
• 3⁄4 cup sugar

Directions

1. Melt chocolate, Irish cream and espresso over low heat.
2. 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.).
3. 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.
4. Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
5. Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.