Ingredients
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16
-
4
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1/2
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1/2
-
4
-
-
2
-
4
-
1/2
-
1
-
3/4
-
-
-
-
Directions
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 , This is a great mousse Very nice texture I just want to add more clear instructions The 1/2 cup cream mentioned in the ingredients must be added when chocolate is melting with the liquor and the espresso
Also the Quart of cream is equivalent to 32 ounces but this refers to 32 oz of whipped cream, which is the equivalent to 1 liter of cream
It is definitely a delicious recipe I tried also same recipe with Frangelico and results are also great!, Wow , what a wonderful Mousse, it really is top restaurant quality when made well , it took me 2 attempts , but this is a really excellent dessert for valentine’s or any other special occasion, thankyou for sharing this
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Steps
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1
Done
|
Melt Chocolate, Irish Cream and Espresso Over Low Heat. |
|
2
Done
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in Separate Pan, Simmer Sugar and Water Until Temperature on a Candy Thermometer Reaches 224 to 230f., Soft Ball Stage. (remove from Heat at 224f; Mixture Will Begin to Caramelize at 232f.). |
|
3
Done
|
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
Done
|
Whip Heavy Cream and Sugar Until Stiff Peaks Form. Mix With Chocolate Mixture/Eggs/Sugar Syrup Mixture. |
|
5
Done
|
Pour Mousse Into Molds or Serving Dish. Allow to Set in Fridge. Garnish With Chocolate Shavings and Fresh Seasonal Berries. |
