Ultimate Irish Cream Chocolate Mousse Recipes

IRISH CREAM CHOCOLATE MOUSSE

Irish Cream Chocolate Mousse image

A wonderful light (if slightly alcoholic) mousse that will be sure to end your dinner on the perfect note!

Provided by James Innes

Categories World Cuisine Recipes European UK and Ireland Irish

Yield 6

Number Of Ingredients 5

Ingredients

6 eggs, separated
½ cup white sugar
1 cup chilled heavy cream
3 ½ tablespoons Irish cream liqueur
8 ounces chocolate, chopped

Steps:

In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

Nutrition Facts : Calories 486 calories, Carbohydrate 46 g, Cholesterol 240.3 mg, Fat 30.9 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.3 g, Sodium 89.8 mg, Sugar 42.2 g

BAILEY'S CHOCOLATE MOUSSE

Bailey's Chocolate Mousse image

Another favorite recipe using Bailey's Irish Cream. Chocolate Mousse is great, but adding a little Bailey's makes it decadent! I've had this recipe for years and can't remember where my friend got it, but I'm glad she shared.

Provided by Vseward Chef-V

Categories Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces semisweet chocolate
4 ounces unsweetened chocolate
1/2 cup Baileys Irish Cream
1/2 cup heavy cream
4 tablespoons brewed espresso or 4 tablespoons coffee
2 tablespoons sugar
4 tablespoons water
1/2 cup egg white (about 4 eggs)
1 quart heavy cream
3/4 cup sugar

Steps:

Melt chocolate, Irish cream and espresso over low heat.
In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).
Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

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