Dark Chocolate Mousse With Baileys Irish Cream Liqueur Recipe – Australian Special
Dark Chocolate Mousse with Baileys Irish Cream Liqueur is a decadent dessert that combines rich, velvety chocolate with the smooth, indulgent flavor of Baileys. This luxurious mousse is light yet creamy, with a hint of Irish cream that elevates its depth and complexity. Perfect for special occasions or a sophisticated treat, this dessert is both elegant and effortless to prepare.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Mousse Ingredients:
- 6 oz (170 g) dark chocolate (70% cocoa), chopped
- 2 tbsp Baileys Irish Cream Liqueur
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- Pinch of salt
For Garnish (optional):
- Whipped cream
- Shaved chocolate
- Fresh berries
- Mint leaves
Melt the Chocolate:
Prepare a Double Boiler: Set a heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Alternatively, use a microwave in short bursts.
Melt Chocolate: Place the chopped dark chocolate in the bowl. Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly. Stir in the Baileys Irish Cream Liqueur.
Whip Egg Whites:
Beat Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form.
Add Sugar: Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
Prepare the Cream:
Whip Cream: In another bowl, whip the heavy cream until it forms soft peaks.
Combine Ingredients
Mix Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gently fold the melted chocolate mixture into the egg yolks.
Make the White Wine Sauce:
Fold in Egg Whites: Carefully fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites until no streaks remain. Be careful not to deflate the mixture.
Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mixture until well combined and smooth.
Chill the Mousse:
Transfer to Glasses: Spoon or pipe the mousse into serving glasses or bowls.
Refrigerate: Chill in the refrigerator for at least 2 hours, or until set.
Garnish and Serve:
Garnish: Before serving, top with a dollop of whipped cream, shaved chocolate, fresh berries, or mint leaves if desired.
Serve:
Enjoy: Serve chilled and enjoy your rich and creamy dark chocolate mousse with a hint of Baileys Irish Cream Liqueur!
Recipe Notes:
Quality Chocolate: Use high-quality dark chocolate for the best flavor.
Egg Safety: If you’re concerned about using raw eggs, you can use pasteurized eggs or look for egg substitute products designed for mousses.
Make Ahead: This mousse can be made a day in advance, which makes it perfect for entertaining. Just keep it covered in the refrigerator.
