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Irish Cream Chocolate Mousse

17 March 2014

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

Serves: 4

 

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).

 

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