Bailey's Chocolate Mousse
Diet : GF,
Calories: 19
Adjust Servings Here: 6 servings
Description
Give your classic chocolate mousse a lift with this Bailey's chocolate mousse. Made with homemade Bailey's Irish cream, cooked eggs, and real chocolate this one is rich, creamy, and easy to make.
Ingredients
- 7 oz (200 g) Chocolate semi-sweet or dark
- ¾ cup (180 ml) Baileys
- 2 tbsp (30 g) Butter unsalted
- 4 Egg yolks
- 2 Egg whites
- 120 ml (1 cups) Whipping cream
- 4 tbsp (60 g) Sugar (divided)
- ½ tsp Vanilla extract
Serve (optional)
- ½ cup Baileys Irish cream (Optional )
- ½ cup Whipped cream (Optional)
- 2 tbsp Chocolate shavings
Instructions
Double boiler
- Place a saucepan with 2 inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.
- Bowl 2 - In the second bowl, add the egg yolks and 2 tbsp of sugar. Combine well. Then, place it over the saucepan with simmering water. Using a whisk, stir continuously until all the sugar is melted and the yolks are barely warm. And set aside.Pro tip - You want the heat to be on medium to low (not high) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 149 F.
- Bowl 3 - In the third bowl, add the egg whites and the remaining 2 tbsp of sugar. Place it over the saucepan with simmering water. Use a clean whisk to stir until all the sugar has melted. We want the mixture barely warm. Pro tip - Keep the heat on medium to low (not height) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 144 F.
Whipping time
- Heavy cream - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with vanilla extract to soft peaks - And set aside.
- Yolks - Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - set aside.
- Egg whites - Clean the mixer bowl and whisk attachment as we need a clean grease-free bowl. Then whip the egg whites to stiff peaks - And set aside.Pro tip - It is very important to clean the bowl and whisk as any grease will prevent the egg whites from whipping to a stiff meringue.
Assemble
- First, add the baileys to the melted chocolate followed by the brewed coffee.
- Then, add the whipped yolks to the chocolate mixture - fold gently but don't overmix.
- Next, add the whipped cream to the chocolate mixture - fold gently but don't overmix.
- Finally, add the whipped egg whites to the chocolate mixture - fold gently until you have not white streaks.
- Chill - Divide the mixture evenly between 6 individual glasses. Chill the mousse in the fridge for at least 2 hours - preferably 4 hours or overnight. Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
Serve
- To keep it simple, you can garnish the mousse with some chocolate shaving or4 whipped cream. I like to enhance the flavor of baileys in the mousse so I top the mousse with 2 tbsp of Bailey's Irish cream. Pro tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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