Post by Loupy on May 2, 2018 1:57:05 GMT -7
BAILEYS CHOCOLATE MOUSSE(A)
From: TRICIA BUICE @ www.recipegirl.com/baileys-chocolate-mousse/
This recipe for Baileys Chocolate Mousse is a light, creamy, airy and rich chocolate mousse spiked with Bailey’s Irish Cream. It’s a lovely make-ahead dessert that is perfect for dinner parties or romantic evenings at home.
Mousse is a very stable dessert that won’t melt or lose it’s great texture if you linger too long at the table. That makes it great to serve at parties or buffets. Mousse is also a terrific filling for cakes, trifles or layered with crushed cookies for a pretty parfait. Because it has a nice rich taste with plenty of chocolate flavor, a little can go a long way.
We suggest using the best quality semi-sweet chocolate you can find for this recipe. Also, any Irish cream liqueur will do, it doesn’t have to be Baileys. We just happen to love Baileys and had a bottle on hand. Feel free to use your favorite light rum, brandy or a great orange-flavored liqueur too – it’s all good!
Prep time: 15 min
Cook time: 20 min
Serves: 3-4
INGREDIENTS:
3 ounces semisweet chocolate, rough chopped
1 tablespoon unsalted butter, cut into 4 pieces
pinch salt
2 tablespoons Baileys Irish Cream
2 large eggs, separated
1 tablespoon sugar
1/3 cup chilled heavy cream, plus more for serving
Directions:
Place a medium heatproof bowl over a large saucepan of lightly simmering water.
Add the chopped chocolate and stir occasionally until melted.
Add the butter, one piece at a time and stir until melted before adding another.
Add the salt and the Baileys and stir until completely incorporated.
Whisk in the yolks, one at a time, making sure the first is fully blended before adding the next.
Set the mixture aside.
Remove the saucepan of simmering water from the heat.
Allow it to rest for a few minutes to cool.
Add the egg whites to a clean heatproof bowl and set over the saucepan of hot water.
Stir continuously until the egg whites are slightly warmed, about 2 to 3 minutes.
Remove the bowl from the saucepan and using an electric mixer, beat the egg whites on medium speed until soft peaks form.
Raise the speed to high and slowly add the sugar.
Beat until soft peaks form.
Add 1/4 of the beaten egg whites to the chocolate mixture and fold together until incorporated.
Add the remaining egg whites and gently fold the mixture together, using a rubber spatula.
Be gentle and try not to deflate the egg whites.
In a clean bowl with clean beaters or a whisk attachment, whip the cream to soft peaks.
Gently fold the whipped cream into the mousse.
Divide the mousse between 3 to 4 bowls, serving dishes or goblets.
Refrigerate until cooled completely, then cover and keep refrigerated for at least 2 hours or until ready to serve.
Top with sweetened whipped cream, chocolate shavings and/or fresh strawberries.
Recipe Notes
Mousse can be made 24 hours in advance.
Feel free to substitute any brand of Irish cream for the Baileys. You may also use light rum, a good quality orange liqueur or brandy in place of the Irish Cream.
If you prefer to skip the liqueur, add 1 teaspoon vanilla extract to the mousse.
From: TRICIA BUICE @ www.recipegirl.com/baileys-chocolate-mousse/
This recipe for Baileys Chocolate Mousse is a light, creamy, airy and rich chocolate mousse spiked with Bailey’s Irish Cream. It’s a lovely make-ahead dessert that is perfect for dinner parties or romantic evenings at home.
Mousse is a very stable dessert that won’t melt or lose it’s great texture if you linger too long at the table. That makes it great to serve at parties or buffets. Mousse is also a terrific filling for cakes, trifles or layered with crushed cookies for a pretty parfait. Because it has a nice rich taste with plenty of chocolate flavor, a little can go a long way.
We suggest using the best quality semi-sweet chocolate you can find for this recipe. Also, any Irish cream liqueur will do, it doesn’t have to be Baileys. We just happen to love Baileys and had a bottle on hand. Feel free to use your favorite light rum, brandy or a great orange-flavored liqueur too – it’s all good!
Prep time: 15 min
Cook time: 20 min
Serves: 3-4
INGREDIENTS:
3 ounces semisweet chocolate, rough chopped
1 tablespoon unsalted butter, cut into 4 pieces
pinch salt
2 tablespoons Baileys Irish Cream
2 large eggs, separated
1 tablespoon sugar
1/3 cup chilled heavy cream, plus more for serving
Directions:
Place a medium heatproof bowl over a large saucepan of lightly simmering water.
Add the chopped chocolate and stir occasionally until melted.
Add the butter, one piece at a time and stir until melted before adding another.
Add the salt and the Baileys and stir until completely incorporated.
Whisk in the yolks, one at a time, making sure the first is fully blended before adding the next.
Set the mixture aside.
Remove the saucepan of simmering water from the heat.
Allow it to rest for a few minutes to cool.
Add the egg whites to a clean heatproof bowl and set over the saucepan of hot water.
Stir continuously until the egg whites are slightly warmed, about 2 to 3 minutes.
Remove the bowl from the saucepan and using an electric mixer, beat the egg whites on medium speed until soft peaks form.
Raise the speed to high and slowly add the sugar.
Beat until soft peaks form.
Add 1/4 of the beaten egg whites to the chocolate mixture and fold together until incorporated.
Add the remaining egg whites and gently fold the mixture together, using a rubber spatula.
Be gentle and try not to deflate the egg whites.
In a clean bowl with clean beaters or a whisk attachment, whip the cream to soft peaks.
Gently fold the whipped cream into the mousse.
Divide the mousse between 3 to 4 bowls, serving dishes or goblets.
Refrigerate until cooled completely, then cover and keep refrigerated for at least 2 hours or until ready to serve.
Top with sweetened whipped cream, chocolate shavings and/or fresh strawberries.
Recipe Notes
Mousse can be made 24 hours in advance.
Feel free to substitute any brand of Irish cream for the Baileys. You may also use light rum, a good quality orange liqueur or brandy in place of the Irish Cream.
If you prefer to skip the liqueur, add 1 teaspoon vanilla extract to the mousse.
