Have an Irish Christmas: Bailey’s and Chocolate Mousse
What You Will Need: Have an Irish Christmas: Bailey’s and Chocolate Mousse
- 16 ounces semi-sweet chocolate
- 4 ounces unsweetened chocolate
- 1⁄2 cup Bailey’s Irish Cream
- 1⁄2 cup heavy cream
- 4 tablespoons coffee or espresso (optional)
- 2 tablespoons sugar
- 4 tablespoons water
- 4 egg whites
- 1 quart heavy cream
- 3⁄4 cup sugar
This is essentially a three-step recipe but each step is really simple. I advise using a stand mixer if you have one. You can use a hand mixer or you can do it by hand but it will take a bit longer. The first step is to combine the semi-sweet chocolate with the unsweetened chocolate and the coffee if you choose to use it and the Bailey’s Irish Cream in a heavy-duty sauce pan. If you do not use the coffee you can add a little more of the Bailey’s. Once all of the ingredients are combined, melt the chocolate over low heat until it is smooth and creamy.
In a small pan combine the sugar and water and simmer it until it reaches the soft ball stage or around 224°. You can use a candy thermometer if you want to be exact. While the sugar and water are reaching temperature whip the egg whites until they are stiff and glossy then add the sugar and water mixture once it has reached 224°. Continue to whip the egg whites for an additional 8 minutes until the egg whites have increased in volume and the mixture has cooled. Then fold the mixture into the chocolate and Baily’s mixture you previously created. Make sure to fold the egg whites into the chocolate to keep some of the volume and lightness.
Whip the heavy cream and the 3/4 cup sugar until stiff peaks form. Once this is done mix the whipped cream into the chocolate mixture. Once all of the ingredients are combined the mousse is complete. Spoon the mousse into serving dishes and refrigerate until set. Garnish however you like. For Christmas, I added some Christmas sprinkles and a candy cane. You can use this recipe any time of the year and garnish it to suit.
This recipe was adapted from one I obtained from Food.com.