Chocolate, Christmas, Food, food bloggers, food blogging, Recipes

Recipe: Chocolate Baileys Mousse

Mousse 1

We are now in that hinterland between Christmas and New Year. It’s a period where you’ve consumed most of the leftovers and the dreaded diet talk is creeping into conversations. Quite frankly, I don’t have the time or inclination to listen to Weight Watchers and their ilk when there’s still a good few days of feasting and fun left. If anyone dares lecture you about healthy eating, stick your fingers in your ears. This is no time for a guilt trip.

And besides, what better way to use up any leftover Christmas chocolate than using it to make this delectable mousse? This is light and airy, with a nice smack of Baileys to give it a bit of edge. A few years ago, I made a chocolate ice cream which (accidentally) contained half a pint of Baileys – something which I have never lived down. I’d argue that this is twice as delicious and definitely won’t give you a hangover afterwards.

This can be thrown together in a mere half hour and makes enough to feed a streets worth of people. (I found myself filling numerous pudding receptacles trying to use this up. Then, when I ran out, I just ended up eating it out of the mixing bowl in front of the TV.) Make it for a New Year’s party, or just as a delicious indulgence for yourself.

Mousse 2

Chocolate Baileys Mousse (Makes approx 6 servings)

Based on this recipe by Yotam Ottolenghi

You will need:

  • 3 medium free-range eggs
  • 100g caster sugar
  • 200g milk chocolate, broken into small pieces
  • 100g dark chocolate, broken into small pieces
  • 125g unsalted butter
  • 500ml whipping cream
  • 2 shots of Baileys
  • Milk chocolate shavings, to finish

Make it!

  1. Put the eggs and sugar in the bowl of an electric mixer and whisk for ten minutes until they are light and airy. (An electric mixer works best here unless you have robotic arms!)
  2. While the eggs are whisking, put the chocolate and butter in a heatproof bowl and melt in a microwave. I recommend blasting the mixture in 40 second bursts, and stirring with a wooden spoon until they’re melted completely.
  3. With the mixer running on medium speed, add the chocolate mix to the egg mix in a steady stream – it is important to combine the two gradually but continuously, with the chocolate going into the eggs and not the other way around.
  4. Add the two shots of Baileys to the whipping cream, and whisk until it begins to firm up (when you lift the whisk, the cream dribbling off should create ribbons in the mixture before disappearing).
  5. Gently fold the semi-whipped cream into the egg and chocolate mix, and pour into serving bowls (e.g. ramekins or wine glasses). Chill for at least an hour to set.
  6. Shave some milk chocolate over the top of the mousse before serving. It should be good for 2-3 days (if it lasts that long.)
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