Baileys Chocolate Mousse

Directions

1. 1
   Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water.
2. 2
   Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.
3. 3
   Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium - high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes.
4. 4
   While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.
5. 5
   In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.
6. 6
   Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain.
7. 7
   Place in a bowl, cover with saran wrap and chill till set, overnight.
8. 8
   Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.
9. 9
   This is also excellent served as just a mousse dessert.