Irish cream chocolate mousse
With a splash of Irish cream liqueur and a whiskey Chantilly cream topping, Karen's chocolate mousse is just the job for a decadent after dinner treat, or perhaps for celebrating St Patrick’s Day.
Ingredients
Chocolate mousse
Whiskey cream topping
- 200ml of double cream, or whipping cream
- 2 tbsp of icing sugar
- 2 tbsp of whiskey
- cocoa powder , 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
To 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 six glasses. Put the mousse in the fridge to set for at least 2 hours
5
To serve, pile the whiskey cream on top of the mousse and sprinkle with cocoa or grated chocolate
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Irish cream chocolate mousse
