baileys chocolate mousse
6
Serves
-
Prep Time
-
Cook Time
A lovely rich mousse that can be made in advance and topped with whipped cream just before serving.
PRINT RECIPE
Ingredients
For the baileys chocolate mousse
- 260g dark chocolate — chopped
- ½ cup Baileys liqueur
- 1½ cups cream
- 3 eggs
- 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
Method
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.