Irish Cream Mousse
March 04, 2016
"Posting for St Patricks Day or even any day of the week for that matter. Recipe from one of our national supermarkets. Please note I have not included the 4 hour chilling time in the times."
- Serving Size: 1 (134.4 g)
- Calories 190.8
- Total Fat - 12.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 136.5 mg
- Sodium - 123.1 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 0.1 g
- Sugars - 10.7 g
- Protein - 6.5 g
- Calcium - 124.5 mg
- Iron - 0.5 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Place chocolate in a heatproof microwave-safe bowl and microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth and then set aside for 10 minutes to cool.
Dissolve coffee powder in boiling water in a bowl.
Using electric mixer, beat cream for 2 to 3 minutes or until soft peaks form.
Add Baileys and coffee to chocolate and stir to combine and then add the egg yolks and half the cream and stir, folding in the remaining cream.
Wash and dry beaters and bowl, thoroughly.
Using electric mixer, beat egg white for 3 to 4 minutes until soft peaks form and then add sugar and beat until glossy.
Fold half the egg white mixture into the chocolate mixture and combine and then fold in remaining egg white mixture.
Spoon mixture into 4 x 1/2 cup- capacity cups or glasses and refrigerate for 3 to 4 hours until set.
Top with shipped cream and grated chocolate and serve.
Tips & Variations
No special items needed.