Baileys Chocca Mocha Mousse

Baileys Chocca Mocha Mousseharder-150x150[1]     Serves 4

  • 200g milk chocolate
  • 1 tbsp instant coffee
  • 1 tbsp boiling water
  • 250 ml double cream
  • ­­­­­­­­­­­­­­­­­­­­­­­­­­2 tbsp Baileys
  • 2 eggs, separated
  • 2 tbsp caster sugar
  • Grated milk chocolate to decorate
  1. Melt the chocolate in a large bowl in the microwave. (About 1 min 30 secs)
  2. Add the boiling water to the coffee and add to the melted chocolate with the Baileys, mixing well. The chocolate may go stiff and grainy, but that is ok.
  3. Whisk the double cream in a mixing bowl until peaks form.
  4. Add the egg yolks to the chocolate and combine, then, fold in 2/3 of the cream.
  5. Wash the mixing bowl and whisk the egg whites until stiff. Add the sugar and beat until glossy. Fold the egg whites into the chocolate mixture.
  6. Divide between four ramekins or sundae glasses and chill in the fridge for at least 3 hours to set.
  7. To serve, spread the remaining cream on the top and decorate with grated chocolate curls.

This is a delicious, light dessert and is great for a dinner party as you can make it hours ahead.

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