Irish Cream Chocolate Mousse
It’s been a long while since I’ve posted – starting a new job has kept me VERY busy – but I’m thrilled to be back on St. Patrick’s Day sharing this recipe for Irish Cream Chocolate Mousse. Mousses are one of my favorite desserts – they’re quick to assemble, versatile, inexpensive, and decadently rich, not to mention easy to portion and prepare in advance. This recipe – with only 4 ingredients! – combines two classic mousses into one delicious, airy confection. If you don’t like Irish Cream, feel free to substitute with another cream-based liqueur (Dooley’s, Cruzan Rum, etc), or omit it all together.
Happy St. Patrick’s Day, and buon appetito!
IRISH CREAM CHOCOLATE MOUSSE
4 ounces dark chocolate, chopped
3 fresh egg yolks
1 tbsp Irish cream liqueur
1 cup whipped cream
Chocolate shavings (optional)
1. Place the bowl and beaters of an electric mixer in the refrigerator to chill for 15-20 minutes.
2. Melt the dark chocolate in a double broiler over low heat. Remove from heat and allow to cool.
3. While the chocolate is cooling, whip the cream until soft peaks form. Set aside. In a separate bowl, beat the egg yolks until smooth. Stir in the melted chocolate and Irish cream, then fold in 3/4 of the whipped cream.
4. To serve, pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings (optional).