IRISH CREAM CHOCOLATE MOUSSE
A wonderful light (if slightly alcoholic) mousse that will be sure to end your dinner on the perfect note!
Provided by James Innes
Categories World Cuisine Recipes European UK and Ireland Irish
Yield 6
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
- With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
- In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.
Nutrition Facts : Calories 486 calories, Carbohydrate 46 g, Cholesterol 240.3 mg, Fat 30.9 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.3 g, Sodium 89.8 mg, Sugar 42.2 g
IRISH CREAM CHOCOLATE MOUSSE
An easy, eggless chocolate mousse recipe made with your favorite Irish Cream, dark chocolate, and light and fluffy whipped cream.
Provided by Becca Mills
Categories Dessert
Time 6h20m
Number Of Ingredients 7
Steps:
- Whipped Cream: chill a mixing bowl and the beaters of a hand mixer in the freezer for 10-15 minutes for best results. Then, add the heavy cream and powdered sugar to the mixing bowl and beat for 6-8 minutes until medium-firm peaks form. Place the whipped cream in the fridge until ready to use.
- Create a double boiler for melting the chocolate by filling a small to medium saucepan with approximately an inch of water. Place a heat-proof bowl on top of the saucepan, ensuring it does not touch the water. Bring the water to a low simmer, and place the dark chocolate in the bowl. Stir frequently until the chocolate is shiny, smooth, and completely melted.
- Slowly pour the room temperature (or slightly warmed in the microwave) Irish Cream into the melted chocolate. Add espresso powder, salt, and vanilla extract, if using. Use a small spatula or spoon to combine until smooth and fully incorporated.
- Fold three cups of the whipped cream into the melted chocolate until completely combined, this will take approximately 15-20 folds until completely incorporated. Reserve the remaining whipped cream (approximately 1 cup) in the fridge until ready to top the mousse at serving.
- Transfer the mousse to serving containers either by spooning it into cups or use a piping bag to fill them to the desired amount. Cover and place in the fridge; let them chill for at least 4-6 hours, or overnight.
- When ready to serve, top with remaining whipped cream, and chocolate shavings or fresh fruit as desired.
Nutrition Facts : Calories 595 kcal, Carbohydrate 34 g, Protein 5 g, Fat 47 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 92 mg, Sodium 25 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 14 g, ServingSize 1 serving
CHOCOLATE-IRISH CREAM MOUSSE
Wow the after-dinner crowd with our Chocolate-Irish Cream Mousse. Our rich Chocolate-Irish Cream Mousse is topped with sweet and tangy raspberries.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Beat pudding mix, milk and liqueur in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
- Spoon into 6 dessert dishes. Refrigerate 20 min.
- Top with remaining COOL WHIP, berries and chocolate.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
IRISH CREAM CHOCOLATE MOUSSE PIE
You must try this! My family waits all year for me to make this for St. Pattie's Day. It's Oh So Rich and yummy. I use Bailey's because I think it's the best, but I imagine it would work with other Irish Creams as well.
Provided by Chef PotPie
Categories Pie
Time 20m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, sprinkle gelatine over milk. Let stand about 1 minute, then stir over low heat until gelatine is dissolved, about 5 minutes.
- Add chocolate and continue cooking, stirring constantly until chocolate is melted, then stir in vanilla.
- Remove from heat and stir occasionally, adding Bailey's about 5 minutes after removal from heat.
- When mixture forms mounds when dropped from a spoon, fold in whipped topping and turn into crust.
- Garnish with whipped topping and shaved chocolate curls if desired. Chill at least 4 hours before serving.
Nutrition Facts : Calories 365.6, Fat 22.3, SaturatedFat 12.1, Cholesterol 16.9, Sodium 185.5, Carbohydrate 35.6, Fiber 1.6, Sugar 25.3, Protein 4.4
BAILEY'S CHOCOLATE MOUSSE
Another favorite recipe using Bailey's Irish Cream. Chocolate Mousse is great, but adding a little Bailey's makes it decadent! I've had this recipe for years and can't remember where my friend got it, but I'm glad she shared.
Provided by Vseward Chef-V
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt chocolate, Irish cream and espresso over low heat.
- In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).
- Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
- Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
- Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.
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- Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
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