Baileys Chocolate Mousse Brownies Recipes

BAILEY'S CHOCOLATE MOUSSE BROWNIE PARFAITS

Steps:

• Fill a large bowl with ice water. Place a medium bowl that fits just into the large bowl into the ice water bath. Set aside.
• In a medium saucepan over medium heat, melt the dark chocolate, Bailey's and water, stirring occasionally until melted completely.
• Pour the melted chocolate mixture into the medium bowl resting in the ice bath. Whisk the chocolate mixture until it becomes thick, taking care not to over mix as it'll become too stiff and grainy. You'll feel the resistance as soon as it becomes thick; stop there.
• Cover bowl with plastic wrap and refrigerator until ready to serve.
• In a large saucepan, whisk together sugar, corn syrup salt and water, bring to a boil. Cook without stirring until a candy thermometer reads 340 degrees, then remove from heat. Whisk in butter, cream, whiskey and creme fraiche for the caramel (being careful not to get burned as it bubbles up!), stirring until smooth and creamy.
• In the bowl of a stand mixer, whip together heavy cream, stout and sugar until it reaches stiff peaks.
• To assemble the parfaits, start with a layer of chopped brownies. Top with Bailey's mousse, and then stout whipped cream. Repeat these layers once more, then drizzle with whiskey caramel sauce. Garnish with chopped chocolate as desired. Serve immediately.

BAILEY'S CHOCOLATE MOUSSE BROWNIES

Steps:

• Preheat oven to 350° degrees F. Line a 9x9" light metal square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
• In a medium bowl, combine the melted butter and granulated sugar until combined. Whisk in the vanilla extract and eggs, one at a time, mixing well after each addition. Lastly, mix in the cocoa powder, salt, flour, and instant espresso powder if using until a soft batter comes together. Pour the batter evenly into the prepared pan and smooth out the top.
• Bake the brownies for 22-25 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
• For the mousse: In a small saucepan, combine the miniature marshmallows, chopped chocolate bar and 1/4 cup of Bailey's liqueur over low heat. Cook, stirring constantly, until everything is melted and smooth. Remove from heat and cool completely, about 10 minutes.
• After chocolate mixture has cooled, whip the heavy whipping cream and remaining 2 Tablespoons of Bailey's liqueur together on high speed until stiff peaks form, about 5-7 minutes. Fold the chocolate mixture into the whipped cream mixture gently until no white streaks remain. Spread the mousse evenly over the brownies in the pan. Cover and refrigerate for at least 2 hours to firm and set.
• Just before serving, top the brownies with the ganache. For the ganache: microwave the heavy cream in a microwave-safe bowl or cup for about 30 seconds or until hot. Pour over the chocolate chips in a small bowl and let stand for about 5 minutes or until softened. Whisk until melted and smooth. Pipe or drizzle over the brownies. Cut into squares and serve. Store any leftover brownies in the fridge covered to keep the mousse from drying out.

BAILEYS CHOCOLATE MOUSSE BROWNIE CAKE

Steps:

• To make the brownie, preheat oven to 350°F (176°C). Grease a 9×13 inch baking pan. 2.
• Combine the butter, sugar, vanilla extract and Baileys in a medium sized bowl. Add eggs and mix until well combined. 3
• Combine flour, cocoa, baking powder and salt in another medium sized bowl, then slowly add dry ingredients to the egg mixture until well combined. 4
• Pour the batter into the pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs. 5
• While the brownie cools, make the chocolate mousse. Combine the egg yolks, sugar and Baileys in the top of a double boiler until combined. If you don't have a double boiler, you can use a bowl over a pot of simmering water. Cook the mixture, whisking constantly and occasionally lifting the bowl to release the steam so it doesn't get too hot. The mixture will thin out at first, then begin to thicken. The mixture will be ready when is has thickened and has more volume. It should take about 7-10 minutes and reach 160 degrees. Do not boil. When done, remove egg mixture from heat and set aside. 6. Pl
• ce chocolate chips for mousse in a medium sized bowl and melt in the microwave in intervals of about 15-20 seconds, stirring between each interval, until smooth. You could also melt them in a double boiler, if you prefer. 7. Ad
• the chocolate to the egg mixture and whisk until smooth. Set aside to cool to about room temperature. 8. In
• another bowl, make the whipped cream. Add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until it reaches stiff peaks. 9. Fo
• d about a ¼ cup of whipped cream into the chocolate mixture until combined. Then fold about a 1/4 of the chocolate mixture into the whipped cream. Slowly fold in the remaining chocolate mixture into the whipped cream. 10. Sp
• ead the chocolate mousse into an even layer on top of the brownie, then refrigerate until firm, 4-5 hours. 11. To
• finish off the cake, make the Baileys whipped cream. Add all ingredients to a large mixer bowl and whip on high speed until stiff peaks form. 12. Pi
• e swirls of whipped cream onto each slice, then finish with chocolate shavings and mini chocolate chips, if desired. Refrigerate until ready to serve.