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Welcome to The Chocolate Inn
where all of the recipe contain chocolate. Have fun browsing around and I hope
you find a recipe or two that your family will love!
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Bailey's Chocolate Mousse
16 oz. semi-sweet chocolate plus 4 oz. unsweetened chocolate
1/4 C. Bailey's Irish Cream
1/2 C. heavy cream
4 T. brewed espresso or coffee
Sugar syrup:
2 T. sugar
4 T. water
1/2 C. egg whites (about 4 eggs)
1 quart heavy cream
3/4 C. sugar
Melt chocolate, Irish cream and espresso over low heat.
In separate pan, simmer sugar and water until temperature on a candy thermometer
reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will
begin to caramelize at 232°F.)
Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue
to whip about 8 minutes until eggs have increased in volume and mixture has
cooled; fold into chocolate mixture.
Whip heavy cream and sugar until stiff peaks form. Mix with chocolate
mixture/eggs/sugar syrup mixture.
Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with
chocolate shavings and fresh seasonal berries.
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