Irish Coffee Chocolate Mousse Recipes

IRISH COFFEE CHOCOLATE MOUSSE

Steps:

• To make the mousse, place the chocolate, 1/3 cup cream and 1/4 tsp espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whiskey and set aside. (You can use a double boiler instead of the bowl and skillet.).
• In a heatproof medium bowl, whisk the eggs with 1 TB water and 2 TB sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent from scrambling) over hot (not simmering) water until they register 160 degrees on a thermometer. Remove the bowl from the skillet and beat at high speed with an electric mixer until the eggs have a texture like softly whipped cream, 3--4 minutes.
• Fold one-quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among 6--8 ramekins. Chill at least 1 hour, or unitl set, before serving.
• In a chilled mixing bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 tsp sugar and the remaining 1 1/4 tsp espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving.

IRISH COFFEE MOUSSE

Steps:

• Mix the yolks sugar and milk in a bowl.
• Cook it on double boiler until the mixture coats the spoon.
• Mix the the gelatin in cold water and heat it to get rid of the froth and impurities collecting on the top.
• Cool and add to the egg mixture.
• Chill on ice. Stir till it starts to set on the sides of the bowl.
• Add the coffee decoction and whiskey, fold in the cream.
• Pour into wine glass; chill for 45 minutes.
• Serve with cream rosette, a cherry and chocolate triangles.