Irish Dark Chocolate Mousse

This Irish Dark Chocolate Mousse is rich, intense and sophisticated dessert just perfect to start first day of the brand new
year!!

Wishing everyone a very happy and healthy year 2018.

Can’t believe that in a few hours we are all ready to welcome a brand new year 2018. As I look back to the year 2018 has been great. On personal front moving to a different country which I would say wasn’t easy in the beginning, setting up everything again from scratch but it was fun. Yes, now we love everything about USA. We left behind a lot of beautiful memories to build new ones. Work initially was slow because of transition but later lot of opportunities too came. Learned a lot of new things and now I can bake my own bread, yes I overcame the fear of yeast and I am so happy about my little achievement. Made a lot of new friends who constantly inspire me in every way and inspire me to work more and more. Partied a lot and yes we traveled a lot discovering new country. Overall it has been year full of challenges, opportunities but satisfying.

Since tomorrow is the first day of the year we wanted to start with something sweet and delicious. And nothing better than chocolate works. A simple chocolate mousse, a mousse cake, vegan version of mousse, pudding a lots of ideas kept working on my mind but none so exotic. I finally decided to settle for Chocolate Mousse, now the question a simple mousse would no ways work. So here I combined chocolate with Bailley’s Irish Expresso Cream and there we had a gorgeous dessert.

You know me well, I’m all for chocolate.

And totally in love with Irish Dark Chocolate Mousse. Just perfect for January 1st or just serve them at any dinner parties your guests are totally gonna love it.

The texture of the mousse here is rich, intense and on a little heavier side unlike the classic ones which are usually light and airy. That Bailey’s espresso cream give a great flavor to the mousse and it way more fun playing with flavors. Loved how the mousse turned out.

If you are a serious chocolate lover then this Irish Dark Chocolate Mousse is definitely for you.

Here I’ve used bittersweet chocolate with 60 % cocoa which gives that rich flavor to the mousse. Furthermore have used Bailey’s expresso cream and freshly brewed expresso. Chocolate and coffee are the flavors that complement each other so beautifully. Topped it off with some whipped cream to which I’ve again added a little more Irish Expresso Cream, you guys this is seriously so good. Throw in some fresh blackberries, some more grated chocolate to balance the richness of the mousse.

Perfect answer to your chocolate cravings, easy to make and hardly takes 30 minutes to come together.

Irish Dark Chocolate Mousse it is!!

Irish Dark Chocolate
Mousse

Ingredients for mousse

· 10 oz dark chocolate

· 1 tsp instant coffee granules

· 1 tbsp unsalted butter

· 4 egg yolks

· 3 tbsp sugar

· 2 tbsp Baileys Espresso Cream

· ¼ tsp salt

· 4 egg whites

· ¼ cup heavy cream chilled

Ingredients for cream

· ¼ cup heavy cream chilled

2 tbsp powdered sugar

· 1 tbsp Baileys Expresso Cream

Instructions

· Start by melting the chocolate. In a large metal mixing bowl add the chocolate,
unsalted butter and coffee granuels and place it over a pot of water
simmering away. Keep stirring till the chocolate melts fully and is smooth. You
may melt the chocolate in microwave but stir every 30 seconds until the chocolate
melts and is smooth. Set aside to cool

· In a saucepan add the egg yolks, sugar. Over low heat whisk continuously till the
mixture begins to thicken and coats the back of spoon which takes about 2 -4
minutes. Add the melted chocolate and Bailey’s espresso cream to the thickened
egg and sugar sauce, whisk well to combine. Set aside.

· In a small bowl beat the chilled heavy cream until peaks form. Keep in refrigerator.

· In a bowl of stand mixer whisk the egg whites along with salt till frothy,
continue whisking till stiff peak form. Add 1 tbsp powdered sugar and whisk
until glossy.

· Now add 2 – 3 tbsp egg whites to the chocolate mixture and gently fold using rubber
spatula. Add the chocolate mixture and whipped cream to the remaining whisked
egg whites and gently combine the mixture using a rubber spatula until no white
streaks remain. Please do not over mix here as we do not want to deflate our
mixture.

· Divide the mousse between serving glasses cover with plastic wrap and refrigerate overnight until set

· Just before serving lets make our expresso whipped cream. Beat the heavy cream and
Bailey’s cream until stiff peaks form

· Top the mousse with some expresso whipped cream, fresh berries and some grated
chocolate.

Thanks so much

Xo,