Bailey'S Chocolate Mousse

11 ingredients
5 steps

Ingredients

  • 16 ounces semisweet chocolate
  • 4 ounces unsweetened chocolate
  • 1/2 cup Baileys Irish Cream
  • 1/2 cup heavy cream
  • 4 tablespoons brewed espresso or 4 tablespoons coffee
  • Sugar syrup
  • 2 tablespoons sugar
  • 4 tablespoons water
  • 1/2 cup egg white (about 4 eggs)
  • 1 quart heavy cream
  • 3/4 cup sugar

Directions

  1. 1
    Melt chocolate, Irish cream and espresso over low heat.
  2. 2
    In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).
  3. 3
    Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
  4. 4
    Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
  5. 5
    Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

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