Name: Baileys Chocolate Mousse
Prep time: 20 min
Cook time: 10 min
Total time: 31 min
Cuisine: Irish
Ingredients: Whipped cream; Chocolate shavings; 4 egg yolks; 1/4 cup granulated sugar (50 gr); 1 1/4 cups roughly chopped semisweet chocolate (200 gr); 2 cups heavy whipping cream (480 ml); 1/2 cup Baileys Irish Cream (120 ml)

Irish

Bowl

Whisk

Saucepan

In a medium bowl, whisk egg yolks and granulated sugar until thick and pale. Set aside.

In a medium saucepan, heat 3/4 cup heavy whipping cream on low-medium heat until it just begins to simmer.

Gradually add the hot cream into the egg yolk mixture, stirring constantly.

Return the mixture to the saucepan. Gently cook on low heat until the mixture is thick enough to coat the back of a spoon or until it reaches 160F/70°C. Do not allow it to come to a boil or it will become scrambled eggs. Turn off the heat and add chocolate immediately. Mix until the chocolate is melted and incorporated into the mixture. Cool the mixture completely.

In a medium bowl, beat 1 1/4 cups heavy whipping cream until stiff peaks.

After the chocolate mixture has cooled completely, add Baileys and mix until combined. Add half of the whipped cream and fold until well combined. Add the remaining whipped cream and fold until well incorporated.

Pour the mixture into serving glasses. Chill in the fridge for at least 2 hours.

Remove from the fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Baileys Chocolate Mousse

Utensils needed:

Overview

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Cuisine

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