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
This Baileys Chocolate Mousse Brownie Cake has a dense, delicious brownie base with smooth Baileys chocolate mousse on top. You won't be able to stop eating it!
Provided by Lindsay
Categories Dessert
Time 5h
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 Slice, Calories 697 calories, Sugar 56.1 g, Sodium 128.9 mg, Fat 43.1 g, SaturatedFat 26.2 g, TransFat 0.4 g, Carbohydrate 70.9 g, Fiber 3.3 g, Protein 8.1 g, Cholesterol 220.1 mg
BAILEYS CHOCOLATE MOUSSE BROWNIE CAKE
Baileys Chocolate Mousse Brownie Cake
Provided by www.lifeloveandsugar.com
Yield 1
Number Of Ingredients 24
Steps:
- For complete instructions, visit the original site at https://www.lifeloveandsugar.com/2017/10/16/baileys-chocolate-mousse-brownie-cake/
Nutrition Facts : ServingSize serving, Sugar 60 g, Sodium 218 mg, Cholesterol 157 mg, SaturatedFat 36 g, Calories 853 kcal, Carbohydrate 80 g, Protein 10 mg, Fat 59 g
BAILEY'S CHOCOLATE MOUSSE CAKE
This recipe comes from "The Ballykissangel Cookbook" which has been leant to me by my good friend Joan. Ballykissangel was a very popular gentle drama series set in the fictional Irish village of the same name. The cookbook is a collection of traditional and modern Irish recipes, created by Aidan Dempsey, who used to do the catering for the BBC film unit. This cake can be made in advance, frozen, then served straight from the freezer. The recipe states that this serves 4, but I reckon that that's a typo; this will be rich and even though the cake is not deep, a quarter of a 9 inch cake still sounds like a lot of cake to me! You will gather that this means that I haven't tried this yet, but it sounds super good and super easy to make; it would also be a good way to use up egg yolks if you have been making meringues. Cooking time is freezing time.
Provided by Mrs B
Categories Frozen Desserts
Time 8h20m
Yield 1 x 9 inch cake
Number Of Ingredients 9
Steps:
- Line and grease the base of a 9 inch (23cm) spring form cake tin with the extra butter.
- Melt the chocolate in a bowl over a pan of simmering water.
- Put the butter, sugar, egg yolks, Bailey's Irish Cream and melted chocolate in a food processor and 'whiz' for about 3 or 4 minutes until well mixed; transfer chocolate mixture to a large mixing bowl.
- Whip the cream into soft peaks then fold it into the chocolate mixture; pour into the prepared cake tin and place in the freezer overnight.
- When ready to serve, remove the cake from the freezer; sprinkle cocoa powder and grated chocolate over the top of the cake to decorate and serve with extra whipped cream.
Nutrition Facts : Calories 4270.6, Fat 401.6, SaturatedFat 246.2, Cholesterol 1645.9, Sodium 940.1, Carbohydrate 202.6, Fiber 37.6, Sugar 122.4, Protein 50.2
BAILEYS CHOCOLATE MOUSSE
Make and share this Baileys Chocolate Mousse recipe from Food.com.
Provided by Shandibear
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water.
- Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.
- Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium - high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes.
- While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.
- In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.
- Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain.
- Place in a bowl, cover with saran wrap and chill till set, overnight.
- Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.
- This is also excellent served as just a mousse dessert.
Nutrition Facts : Calories 615.2, Fat 56.6, SaturatedFat 34.1, Cholesterol 228.5, Sodium 92.4, Carbohydrate 32.1, Fiber 9.4, Sugar 14, Protein 13
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