Ingredients for Baileys Chocolate Mousse
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How to Make Baileys Chocolate Mousse
- In a heatproof metal bowl, whisk together 4 large eggs and ¾ cup granulated sugar until pale and slightly thickened.
- Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water.
- Whisk constantly for 5-7 minutes, until the mixture reaches 160°F (71°C) on a candy thermometer. Be careful not to let the eggs scramble.
- Remove from heat and transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is cool to the touch and thick, about 10-12 minutes.
- While the egg mixture is beating, melt 6 ounces (170g) of high-quality dark chocolate in a double boiler or microwave until smooth. Let it cool slightly to lukewarm.
- In a separate bowl, whip 1 cup heavy cream and ¼ cup Baileys Irish Cream until stiff peaks form.
- Gently pour the melted chocolate into the cooled egg mixture and fold until just combined.
- Fold in the whipped cream mixture in two additions: first, add a small amount and fold until incorporated; then add the remaining cream and fold until only a few streaks of white remain.
- Divide the mousse into individual serving dishes or a larger bowl. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set.
- Once set, the mousse is ready to be served as is, or used as a filling for a cake. If using as a cake filling, pipe a dam of buttercream around the edges of the cake layers to prevent the mousse from escaping.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
55g
Fat
170g
Carbs
10g
