White and dark chocolate shards and mint sprigs, to garnish (optional)
For the cream topping
½ cup cream
2 tablespoons Baileys liqueur
1 teaspoon caster sugar
For the baileys chocolate mousse
Place the chocolate, Baileys and ¼ cup of the cream in a large heatproof or microwave-safe bowl. Set the bowl over a pan of simmering water or microwave for 1 minute then in 20-second bursts, stirring between bursts, until the chocolate is melted and the mixture is well combined.
Leave for 10 minutes to cool.
Separate the eggs. Stir the egg yolks into the cooled chocolate mixture.
In a clean bowl, beat the egg whites until stiff peaks form.
Whisk the remaining 1¼ cups of cream until firm peaks form.
Add the whipped cream to the chocolate mixture and stir to combine well.
Add the egg whites to the chocolate mixture and fold gently to combine.
Divide between 6 serving glasses and refrigerate to set.
To make the Cream Topping, beat all the ingredients together until soft peaks form.
Top each mousse with Cream Topping and garnish with chocolate shards and mint, if desired.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.