Irish Cream Mousse

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.