Recipes Bailey's Chocolate Mousse

notafarmer

Junior Member
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16 ounces semisweet chocolate
4 ounces unsweetened chocolate
½ cup Baileys Irish Cream
½ cup heavy cream
4 tablespoons brewed espresso or 4 tablespoons coffee

Sugar syrup

2 tablespoons sugar
4 tablespoons water
½ cup egg white (about 4 eggs)
1 quart heavy cream
¾ cup sugar

Directions:

1 Melt chocolate, Irish cream and espresso over low heat.
2 In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).
3 Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
4 Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
5 Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.


Read more: http://www.food.com/recipe/baileys-chocolate-mousse-213080#ixzz1mHVNDMZD
 
 
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