Irish Cream Chocolate Mousse

By Karen Burns-Booth •


With a splash of Irish Cream liqueur and a Whiskey flavoured Chantilly cream topping, Karen's chocolate mousse is just the job for St Patrick’s Day or any decadent after dinner treat.


 
When it comes to desserts and indulgent desserts in particular, chocolate mousse is a clear winner and is always a popular choice. I love chocolate mousse, but it’s often very rich and too “dense” for me, and that’s why I like to make my own fluffier version at home when I have time. A classic chocolate mousse is simply chocolate and eggs, with a little sugar, although there are other types of “mousse” that are made with cream as well as butter.

So, it may come as no surprise that my recipe for today is a classic chocolate mousse, made with eggs and chocolate, but with a splash of Irish Cream liqueur and a Whiskey flavoured Chantilly cream topping – just the job for St Patrick’s Day or a decadent after dinner treat. The mousse is served in whisky or “shorts” glasses and has an extra dusting of grated chocolate for the final finishing flourish. It’s an easy and attractive looking dessert that has more than a touch of the “Irish” in it!


When I decide to make a classic chocolate mousse, it is always Elizabeth David’s recipe that I turn to; it’s a light, fluffy concoction that is not at all cloying or dense, made the “French” way with eggs; and as I keep my own chickens, I am always on the lookout for recipes that use eggs. I always use high cocoa solids chocolate, at least 70% and I usually serve them in little tea or coffee cups, like a “Pot au Chocolat”, with home-made biscuits or shortbreads on the side for dunking and dipping.

So, today I have adapted my usual Elizabeth David recipe, to include Irish whiskey and Irish Cream liqueur in the chocolate mousse as well as an extra whipped cream topping; the idea was to serve the dessert in a similar fashion to an Irish coffee, although shorter glasses are preferable, otherwise you will end up with a rather large portion of chocolate mousse! These chocolate mousse desserts can be made well ahead of time and are all the better for chilling, but, I find it is better to add the whipped whiskey cream JUST before serving them.

Irish Cream Chocolate Mousse

(Serves 6 people)

Ingredients


Chocolate Mousse:
6 eggs
200g chocolate (minimum 70% cocoa solids)
4 tablespoons Irish cream liqueur

Whiskey Cream Topping:
200mls double or whipping cream
2 tablespoons icing sugar
1 - 2 tablespoons Irish whiskey
Cocoa or grated chocolate


Method
 

1. Make the whiskey cream topping first: Whisk the cream, icing sugar and whiskey with a hand whisk until it holds gentle peaks – be careful not to overwhisk it as it will split.

2. Make the chocolate mousse: Break the chocolate into pieces and place in a bowl that sits over the top of hot but not boiling water. Heat the chocolate until melted.

3. Separate the eggs, and then whisk the egg whites until they hold soft peaks.
 

4. Mix the egg yolks into the melted chocolate and whisk in a quarter of the whisked egg whites, along with the Irish Cream liqueur. Gently fold in the rest of the egg whites, mix well, and then spoon the chocolate mousse into 6 glasses. Put the mousse in the fridge to set for at least two hours.
 

5. To serve, pile the whiskey cream on top of the mousse and sprinkle with cocoa or grated chocolate. 
 

Inspired?  For more decadent chocolate recipes visit Great British Chefs collection.

 

Comments

EatYourVeg
These sound truly delicious! I do love a good chocolate mousse and your added Irish Cream Liquor and Whiskey Cream Topping must be heavenly. Yummy!
22 March 2014
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Karen Burns-Booth

Karen Burns-Booth is creative freelance food writer & blogger. Her love of seasonal food & recipes stems from her childhood observing her grandmother and mother’s cookery skills. A regular contributor in Country Kitchen magazine, she currently writes for numerous other publications, food, travel and tourism websites and has several recipes in print in compilation cookbooks. She is currently working on a Historical British Cookbook.

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