Baileys Chocolate Mousse Cake Recipes

ULTIMATE IRISH CREAM CHOCOLATE MOUSSE

Steps:

• Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
• In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

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.

BAILEYS CHOCOLATE MOUSSE

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.

BAILEY'S CHOCOLATE MOUSSE CAKE

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.