Irish Cream is such a great addition to desserts, it’s simply a shame I don’t use it quite often. It’s fragrant, delicious and combines perfectly with chocolate. I decided to make this Irish Cream chocolate mousse cups as a quick dessert for a little gathering we had a few days ago, and it was a HIT!
Everyone simply LOVED it and asked for more, I couldn’t believe how I neglected this delicious ingredient up until now. If you like Irish cream – you really should try these delicious chocolate mousse cups.
Photo: Assaf Ambram
Irish Cream Chocolate Mousse with Whipped Cream
For Irish cream chocolate mousse:
- 2 large egg yolks
- 45 ml. simple syrup (see explanatory notes)
- Pinch of salt
- 10 ml. Irish cream liqueur
- 100 grams melted dark chocolate
- 250 ml. heavy cream (whipped to soft peaks)
For the cream:
- 250 ml. (1 cup) cold heavy cream
- 1 tsp. vanilla extract
- 1-2 tbsp. sugar powder (optional)
Decoration:
- Crushed cocoa beans
- In a fire-proof bowl, whip egg yolks, simple syrup and salt into a smooth mixture.
- Put the bowl over double boiler and whisk while cooking until mixture thickens slightly clarified (this should take about 4-5 minutes).
- Add in the Irish cream and continue to whisk for another minute until blended. Remove from heat.
- Add in the melted chocolate and beat until mixture is smooth and shiny.
- Gently fold in the whipped cream until you get a stable mousse.
- Transfer the mousse into individual serving dishes and keep refrigerated.
- In a bowl of a mixer with a whipping-attachment, whip cream and vanilla until firm.
- Put a little whipped cream on top of each dessert and decorate with cocoa beans.
- Simple syrup is made by boiling equal amounts of sugar and water until sugar dissolves. Cool and keep refrigerated until use.
- Keep the desserts in the refrigerator for 3-4 days.
- You can use any other kind of liqueur instead of Irish cream.
Photo: Assaf Ambram