An easy to prepare light and airy chocolate baileys mousse, perfect for any occasion.
During the festive season, the Irish cream liquor is everywhere! This creamy velvety smooth cream is great to include in most desserts, and one of the easiest desserts to make is mousse. Apart from the liquor itself, which is the main flavour of this dessert, you’ll only need a handful of other ingredients.
Melting the chocolate
This mousse is additionally flavoured with chocolate. You can either melt the chocolate in the microwave or on a double boiler. However, if you are melting the chocolate in the microwave, be careful not to burn it. Simply melt the chocolate in 30 seconds intervals and mix the chocolate each time. Once the chocolate is melted, add a teaspoon of butter and mix together. It’s important not to mix the hot chocolate with the whipped heavy cream but to let it cool slightly. However, do not let the chocolate cool completely and harden.
Whipping the cream
To whip the cream, simply put the heavy cream, sugar and Baileys in a stand mixer and whip until light stiff peaks are formed. Do not over mix until the mixture is too stiff or it’s almost curdling as this will result in the mousse to be stiff as well and not as light and airy.
Chocolate Baileys Mousse
- 100 ml Irish cream Liquor Baileys
- 270 ml heavy cream or double cream
- 150 g dark chocolate
- 1 teaspoon butter
- 1 tablespoon sugar
- Start by melting the chocolate in the microwave or on a double boiler. Once melted, mix in a teaspoon of butter. Set aside to let slightly cool.
- In a stand mixer whip together the heavy cream, the Irish cream liquor and the sugar until the mixture reaches light stiff peaks.
- Once done, set aside a cup of this mixture.
- Gently fold together the melted chocolate and the whipped cream.
- Spoon in the chocolate mixture into four cups and top up with the irish cream mixture. Sprinkle shaved chocolate on top.
- Place in the fridge for at least 2 hours or overnight.
- Serve cold.
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