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Dark Chocolate Mousse with Baileys Irish Cream Liqueur

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Dark Chocolate Mousse

Dark Chocolate Mousse

S. Wongkaew

Light, rich and decadent, dark chocolate mousse is an impressive dessert to serve at dinner parties.

It's important to use good quality, dark, semi-sweet chocolate for best tasting results. The mousse can be made a day ahead and chilled until serving time.

An important note on melting the chocolate -- make sure you use a clean and completely dry heat-proof bowl. It must not have even the smallest drop of water in it otherwise the chocolate will seize up.

Ingredients:

  • 150 grams (3/4 cup) of good quality, dark, semi-sweet chocolate chips
  • 2 Tbsp of whipping cream
  • 3/4 cup of whipping cream
  • 1 large egg, separated
  • 1 Tbsp Baileys Irish Cream (optional)
  • Extra chocolate for shavings or fresh raspberries for garnish (optional)

Preparation:

  1. Add 2 tablespoon of cream and chocolate to a clean metal bowl. Place bowl on top of a saucepan filled with enough water to simmer for several minutes. Make sure the water doesn't touch the bowl.
  2. Heat gently and stir chocolate/cream mixture with a metal spoon until the chocolate is melted and smooth.
  3. Remove the chocolate mixture from the stove to cool just slightly. Add the egg yolk to the chocolate mixture while stirring until combined and smooth. Place the bowl over the saucepan filled with hot water to keep the chocolate warm but don't turn the heat back on.
  4. Whip the cream until soft peaks form. Add half of the melted chocolate to the whipped cream with the metal spoon and fold until just combined. Fold in the remaining chocolate mixture but be careful not to over mix. Set aside.
  5. Use a clean electric mixer to beat the egg white until soft peaks form and then fold it into the chocolate mousse mixture. Spoon mousse into serving glasses. Cover and refrigerate for 2 hours.
  6. Serve with chocolate shavings or fresh raspberries.
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