Best Ultimate Irish Cream Chocolate Mousse Recipes

IRISH CREAM CHOCOLATE MOUSSE

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.

IRISH CREAM CHOCOLATE MOUSSE

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.