Baileys Chocolate Mousse

Ingredients

• 6 medium eggs (Separated; yolks and whites used separately)
• 160 g dark chocolate, 70%
• 80 ml Baileys Irish Cream
• 250 ml double/heavy whipping cream (Whipped to soft peaks for topping)
• chocolate shavings (Some, to top)

Steps

1. 1

   Melt the dark chocolate, then let it cool briefly so it is melted but not very hot.

2. 2

   Separate the eggs, placing the yolks in one bowl and the whites in a stand-mixer bowl.

3. 3

   Pour the melted chocolate into the yolks and mix until fully combined.

4. 4

   Whisk the egg whites until soft peaks form.

5. 5

   Add about one-third of the whipped egg whites to the chocolate-yolk mixture and whisk it in with a hand whisk.

6. 6

   Fold in the remaining two-thirds of the egg whites carefully until incorporated, keeping the mixture airy.

7. 7

   Spoon the mousse into one serving bowl or directly into individual glasses.

8. 8

   Refrigerate for at least 3 hours, or overnight.

9. 9

   When ready to serve, whip the cream until soft peaks form.

10. 10

    Place some whipped cream on top of the mousse and finish with chocolate shavings. Serve.

Notes

The amount of chocolate shavings is unspecified. The source does not state how much the recipe serves; six servings are estimated from the six eggs.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• no-bake
• chilled
• Christmas
• make-ahead