Chocolate Baileys Mousse with Espresso Whip
A deliciously decadent Chocolate Baileys Mousse that will have your tastebuds doing an Irish jig! The fluffy mousse is made with Baileys Irish Cream and is topped with fresh espresso whip.
Servings: 4 servings
Calories: 605kcal
Equipment
- Large Bowl
- Medium bowl
- Double boiler
- Hand Mixer
- Spatula
- Measuring Cups
- Measuring Spoons
- Oven
- 4 small cups
Ingredients
Baileys Chocolate Mousse
- 1 cup semi-sweet chocolate chips
- ¼ cup whipping cream
- ½ tsp vanilla
- 3 tbsp Bailey's Irish Cream
- 3 eggs whites only yolk discarded
- 1 pinch salt
Coffee Infused Whip
- 1 cup whipping cream
- 2 tbsp sugar
- 1 tsp instant espresso powder
Instructions
- Add water to the bottom pop of a double boiler and bring to a boil over medium-high heat. In the pot above the boiling water add 1 cup of semi-sweet chocolate chips, 1/4 cup whipping cream 1/2 tsp vanilla. Stir continually until chocolate is melted and the whipping cream is combined. Remove from heat.
- Add in 3 tbsp of Bailey's and mix well. Set aside to cool.
- In a large bowl add 3 egg white and a pinch of salt. Mix on with a hand mixer on medium high until firm peaks form. About 3 minutes
- Gently fold the chocolate mixture into the egg whites with a spatula until well combined. Do not over mix or the egg whites will deflate and you will not end up with a light and fluffy mousse.
- Pour chocolate mousse mixture evenly into 4 small cups and place in the fridge for one hour to set.
Coffee Infused Whipped Cream
- In a large bowl add 1 cup of cold whipping cream, 2 tbsp of granulated sugar and 1 tsp of instant espresso. Beat with a hand mixer on medium-high for about 4 minutes or until whipping cream becomes light and fluffy. Similar to a typical whipped cream.
- Add whipping cream to the top of the set chocolate mousse and top with sprinkles, cocoa powder etc. Serve.
Notes
Tips
- Egg whites. I recommend making the egg whites after making the chocolate and whip cream blend. This will give some time for the chocolate mixture to cool.
- Speed up the cooling process. I sometimes place the pot of chocolate on a tea towel in the freezer for a few minutes. Do this carefully so you don’t spill it all and end up with a chocolate mess in your freezer.
Nutrition
Serving: 1serving | Calories: 605kcal | Carbohydrates: 56.7g | Protein: 8.6g | Fat: 34.4g | Saturated Fat: 21.4g | Cholesterol: 64mg | Sodium: 108mg | Potassium: 71mg | Fiber: 0g | Sugar: 45.8g | Calcium: 26mg | Iron: 1mg