There’s just something about Christmas and Baileys…
If you like Baileys Irish Cream and you like chocolate, you will love this elegant, intensely flavoured mousse.
The alcohol is of course optional. The mousse will turn out just as well without it.
The preparation will take you about 10 minutes and then you simply store the mousse cups in the fridge until show time.
Baileys Chocolate Mousse
100 grams 75% cocoa chocolate (4 oz or about 7 large squares), chopped
3/4 cup whipping cream
2 egg whites
2 Tbsp granulated sugar (I used palm sugar)
2 Tbsp Baileys Irish Cream liqueur (always optional)
Handful of fresh cherries for garnish
Makes approximately 4 half cup servings
Warm 1/2 cup whipping cream in a sturdy pot on the stove until it just comes to a boil. Turn heat off and add chocolate pieces, stirring until the chocolate has fully melted and combined with the cream.
Transfer chocolate cream mixture to a large mixing bowl. Add sugar, remaining whipping cream and Baileys Irish Cream to the chocolate mixture, whisking ingredients together for about 1 minute.
Meanwhile, in a separate mixing bowl, beat egg whites with an electric mixture until egg whites have increased in volume and soft peaks form.
Add egg white mixture to chocolate mixture carefully folding in the egg whites until fully combined (a singular dark brown chocolate) or partially combined (allowing some variation in white/brown colour), as desired.
Spoon mousse into four separate serving glasses/cups and store in fridge until ready to eat (allow mousse to set in fridge for at least 2 hours). Top individual chocolate mousse cups with a piece of chocolate, a slice of cherry and dusting of powder, as desired.