Baileys Sexy Chocolate Mousse Recipes

BAILEYS SEXY CHOCOLATE MOUSSE!...

Steps:

• to start with, melt chocolate in a bowl over a saucepan of boiling hot water.
• once the chocolate has melted, add the baileys & egg yolks & stir thoroughly.
• then, whisk the egg whites until stiff & fold half into the chocolate mixture.
• once you have done this, transfer the chocolate mixture to a blender, add the rest of the egg whites & blend thoroughly.
• afterwards, transfer mixture into wine glasses of some kind & place into the fridge for approx' 3 hours to set. towards the end of the 3 hours, you can start to prepare the topping. do this by whisking the double cream & baileys together until thick & then spoon or pipe the mixture on top of the chocolate mousse. refridgerate for a further 1/2 hour.
• finish off with a light dusting of muscovado sugar & garnish with a sprig of fresh mint -- fabulously divine! --
• this mixture serves about 3 people depending on the size of the glasses!
• if need be, adjust amount of ingredients to suit how many people you are catering for!
• if anyone can think of a better method of making this recipe, please let me know -- appreciated, cheers! -- .

BAILEYS CHOCOLATE MOUSSE

Steps:

• Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water.
• Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.
• Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium - high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes.
• While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.
• In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.
• Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain.
• Place in a bowl, cover with saran wrap and chill till set, overnight.
• Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.
• This is also excellent served as just a mousse dessert.