Bailey S Chocolate Mousse Recipe

Ingredients for Bailey S Chocolate Mousse

• Semisweet Chocolate
• Unsweetened Chocolate
• Baileys Irish Cream
• 1 cup heavy cream
• Brewed Espresso
• 1/2 cup granulated sugar + 2 tablespoons granulated sugar
• 1/4 cup water
• Egg White

How to Make Bailey S Chocolate Mousse

1. 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.
2. 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).
3. In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
4. 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.
5. Gently fold the whipped egg white mixture into the melted chocolate mixture until just combined.
6. In a separate bowl, whip 1 cup heavy cream with 2 tablespoons of granulated sugar until stiff peaks form.
7. Gently fold the whipped cream into the chocolate and egg white mixture until just combined.
8. Pour the mousse into individual serving dishes or a larger bowl.
9. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
10. Garnish with chocolate shavings and fresh berries before serving.