Chocolate mousse is delicious and made in an abundance of variations. This decadent Irish variation is made with two famous liqueurs and is a perfect dessert to complete a fine dinner.
70 ml espresso coffee
150 g chopped dark chocolate
150 g unsalted butter
4 eggs, separated
150 g caster sugar
75 ml Jameson’ Irish Whisky
300 ml cream
60 ml Bailey’s Irish Cream
Method
Pour water in a saucepan and place on medium heat and bring to a simmer. Place coffee, chocolate and butter in a bowl over the simmering water without the bowl touching the water. Stir the mixture until melted and combined. Remove from the heat and put aside. Place egg whites and half the sugar in a bowl and whisk until soft peak. Place egg yolks in a separate bowl with the remainder of the sugar and whisk until light and creamy. Stir the chocolate blend into the egg yolk mixture until combined. Fold the egg whites into this mixture and carefully mix evenly. Spoon this mixture evenly into 6 small dessert glasses leaving room at the top. Place cream and Bailey’s Irish Cream in a bowl and whisk until soft peak is reached. Pour cream evenly on top of the mousse and top with grated dark chocolate. Allow cooling for at least 2 hours before serving.
Note: If you don’t have espresso coffee, make the mixture with 15 g instant coffee and 60 ml boiling water.
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