Baileyschocolatemousse Recipes

IRISH CREAM CHOCOLATE MOUSSE

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.

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

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.

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.

BAILEY'S CHOCOLATE MOUSSE PIE

Steps:

• In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes.
• Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla.
• Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon (this may take quite awhile to happen- don't give up), fold in whipped topping.
• Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

BAILEY'S CHOCOLATE MOUSSE (PERFECT FOR ST. PATRICK'S DAY)

Steps:

• Pour milk into a medium saucepan.
• Sprinkle gelatin over the milk and let it sit about 1 minute.
• Turn on low heat and stir until completely dissolved. About 5 minutes.
• Add chocolate chips and continue stirring until melted.
• Stir in vanilla.
• Remove from heat.
• Let sit about 5 minutes, stirring occasionally.
• Add Bailey's.
• Let cool until peaks form when mixture is dropped from a spoon.
• Fold in whipped topping.
• Turn into prepared crust or serving bowls.
• Chill at least 4 hours. I know it's hard to wait, but it's worth it!
• Garnish with fruit or additional whipped topping. Enjoy!