Irish Cream Chocolate Mousse
Beat the egg yolks and most of the sugar together until creamy and pale in colour (keep two teaspoons of sugar to one side for the egg whites).
Recipe Summary Irish Cream Chocolate Mousse
A wonderful light (if slightly alcoholic) mousse that will be sure to end your dinner on the perfect note!Ingredients | How To Make Chocolate Mousse Easy Without Cream6 eggs, separated½ cup white sugar1 cup chilled heavy cream3 ½ tablespoons Irish cream liqueur8 ounces chocolate, choppedDirectionsIn 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.This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.Info | How To Make Chocolate Mousse Easy Without CreamServings: 6 Yield: 6 servings
TAG : Irish Cream Chocolate MousseWorld Cuisine Recipes, European, UK and Ireland, Irish,
