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Prep
30 minutes
Total
30 minutes
Serves
US | Metric
Ingredients
For the mousse:
-
150 g Dark chocolate (70% cocoa)
-
5 Large free range eggs (lion stamped)
-
150 ml Baileys
For the chantilly cream:
-
300 ml Double cream
-
1 tsp Vanilla bean paste
-
1 tbsp Icing sugar
-
1 Capful of Baileys
For the garnish, optional:
-
50 g Chocolate, chopped
-
Silver balls
-
Bronze crunch
Baileys Chocolate Mousse
This boozy chocolate mousse with Baileys takes delicious grown-up dessert to another level. A lot of my sweet recipes are child friendly, but this one, this is for you.
- Break the chocolate into pieces and place in a heat proof bowl. Melt it by placing the bowl over a pan of simmering water.
- Separate the eggs so you have five egg yolks and five egg whites.
- Whisk the egg whites until they hold soft peaks.
- Mix the egg yolks into the melted chocolate along with the Baileys until you have a silky smooth chocolate mixture.
- Whisk in a quarter of the egg whites into the chocolate.
- Gently fold the remaining egg whites through the chocolate one third at a time, using the figure of 8 technique to ensure you don't beat the air out of it.
- Spoon the mixture into four glasses or ramekins and place into the fridge to chill for at least an hour.
- Meanwhile, use an electric whisk to whip the double cream and vanilla bean paste until it holds gentle peaks. Be careful not to over whip it.
- Fold through the icing sugar and a splash of Baileys.
- Spoon the cream over the top of the mousses. Garnish with the chopped chocolate and any other garnish you fancy.
- Serve.
More from
Discover what else is on CooklyBookly
Baileys Chocolate Mousse
This boozy chocolate mousse with Baileys takes delicious grown-up dessert to another level. A lot of my sweet recipes are child friendly, but this one, this is for you.
Prep
30 minutes
Total
30 minutes
Serves
US | Metric
favorite
print
share
Ingredients
For the mousse:
-
150 g Dark chocolate (70% cocoa)
-
5 Large free range eggs (lion stamped)
-
150 ml Baileys
For the chantilly cream:
-
300 ml Double cream
-
1 tsp Vanilla bean paste
-
1 tbsp Icing sugar
-
1 Capful of Baileys
For the garnish, optional:
-
50 g Chocolate, chopped
-
Silver balls
-
Bronze crunch
- Break the chocolate into pieces and place in a heat proof bowl. Melt it by placing the bowl over a pan of simmering water.
- Separate the eggs so you have five egg yolks and five egg whites.
- Whisk the egg whites until they hold soft peaks.
- Mix the egg yolks into the melted chocolate along with the Baileys until you have a silky smooth chocolate mixture.
- Whisk in a quarter of the egg whites into the chocolate.
- Gently fold the remaining egg whites through the chocolate one third at a time, using the figure of 8 technique to ensure you don't beat the air out of it.
- Spoon the mixture into four glasses or ramekins and place into the fridge to chill for at least an hour.
- Meanwhile, use an electric whisk to whip the double cream and vanilla bean paste until it holds gentle peaks. Be careful not to over whip it.
- Fold through the icing sugar and a splash of Baileys.
- Spoon the cream over the top of the mousses. Garnish with the chopped chocolate and any other garnish you fancy.
- Serve.
More from
Discover what else is on CooklyBookly