Irish Cream Mousse
Recipe: #23051
March 04, 2016
Categories: Desserts, Irish, Christmas, St Patricks Day Gluten-Free, Vegetarian, Chocolate, Heavy Cream, , more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
Dissolve coffee powder in boiling water in a bowl.
Step 3
Using electric mixer, beat cream for 2 to 3 minutes or until soft peaks form.
Step 4
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.
Step 5
Wash and dry beaters and bowl, thoroughly.
Step 6
Using electric mixer, beat egg white for 3 to 4 minutes until soft peaks form and then add sugar and beat until glossy.
Step 7
Fold half the egg white mixture into the chocolate mixture and combine and then fold in remaining egg white mixture.
Step 8
Spoon mixture into 4 x 1/2 cup- capacity cups or glasses and refrigerate for 3 to 4 hours until set.
Step 9
Top with shipped cream and grated chocolate and serve.
Tips
No special items needed.