Ingredients for Bailey's Chocolate Mousse
- 6 ounces semi-sweet chocolate
- 0 unsweetened chocolate
- 1/4 cup Bailey's Irish Cream
- 1 cup heavy cream
- 1 tablespoon strong brewed espresso
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 cup water
- 4 large egg whites
- chocolate shavings (for garnish)
- fresh berries (for garnish)
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How to Make Bailey's Chocolate Mousse
- Melt 6 ounces of semi-sweet chocolate, 1/4 cup Bailey's Irish Cream, and 1 tablespoon of strong brewed espresso in a double boiler or heat-safe bowl set over a pan of simmering water, stirring until smooth and melted.
- In a separate saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves. Continue cooking without stirring until a candy thermometer registers 224-230°F (soft ball stage).
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
- Slowly drizzle the hot sugar syrup into the whipped egg whites while continuing to beat on high speed for about 8 minutes, until the mixture is cool and has increased in volume.
- Gently fold the whipped egg white mixture into the melted chocolate mixture until just combined.
- In a separate bowl, whip 1 cup heavy cream with 2 tablespoons of granulated sugar until stiff peaks form.
- Gently fold the whipped cream into the chocolate and egg white mixture until just combined.
- Pour the mousse into individual serving dishes or a larger bowl.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
- Garnish with chocolate shavings and fresh berries before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
103g
Fat
278g
Carbs
16g
