Ingredients
- 125 grams dark chocolate, 60% - 70% cacao, chopped
- 300 ml cold whipping cream, divided use
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin powder
- 4 tablespoons water
- 120 ml (½ cup) Baileys Irish cream
- 3 tablespoons icing sugar
Instructions
- Place your mixing bowl and beaters in the fridge to chill for 1 hour. This will speed whipping the cream.
- Chop the chocolate into small pieces and set aside.
- Pour 120ml (½ cup) of cream into a saucepan and bring to a gentle simmer. Keep an eye on the cream, you do not want it to boil. Remove from heat when you see bubbles form at the side of the saucepan.
- Pour over the chocolate to the cream let it sit for a minute to soften the chocolate. With a spatula and metal spoon, gently stir until combined and the ganache is smooth and glossy,
- Mix in 60 ml (¼cup) Baileys and leave the chocolate ganache to come to room temperature.
- Whisk together gelatin and water in a small bowl and allow gelatin to bloom. Heat in the microwave for 15 seconds or until melted. Whisk gelatin into chocolate mixture.
- In the bowl of stand mixture (or using a hand mixer) whip up 120 ml l of cream until it just holds medium peaks
- Gently fold the whipped cream into the chocolate mixture. Transfer to serving glasses and ramekins. Refrigerate the mousse and let it set for about an hour.
- Whip together 60ml cream, 30ml Irish cream and icing sugar until it just holds stiff peaks. Pipe or spoon onto mousse.
Notes
Images updated 19/03/2022
Nutrition Information
Calories: 1058kcal | Carbohydrates: 69.6g | Fat: 67.5g | Saturated Fat: 42.8g | Cholesterol: 203mg | Sodium: 184mg | Potassium: 234mg | Fiber: 1.4g | Sugar: 56.6g | Calcium: 146mg | Iron: 1mg
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