Dark Chocolate and Baileys Chocolate Mousse

Dark Chocolate and Baileys Chocolate Mousse

Ingredients

  • 300ml cream
  • 300g dark chocolate, roughly chopped
  • 75ml Baileys
  • 1 teaspoon vanilla extract
  • 5 eggs, separated
  • PRALINE
  • 170g caster sugar
  • 50g hazelnuts, roasted and skins removed
  • TO SERVE
  • chocolate caramel pearls (optional)
If you have chocolate lovers in the family, introduce them to this velvety Baileys chocolate mousse. Its smooth yet light texture is a great alternative for those skipping the Christmas pud. Serves 6
  1. Mousse: Heat the cream, chocolate, Baileys and vanilla in a large bowl over a pot of simmering water. Stir regularly and make sure the base of the bowl isn’t touching the water. Once the chocolate has melted, remove from the heat and whisk to combine. Set aside to cool then beat in the egg yolks.
  2. Place the egg whites in a large bowl or the bowl of a stand mixer. Whisk until stiff peaks form.
  3. Stir a large spoonful of egg whites into the chocolate mixture. Add the remaining egg whites and fold through.
  4. Spoon the mixture into 6 glasses and refrigerate for 3 hours.
  5. Praline: Line a tray with baking paper. Place the caster sugar and 3 tablespoons water in a small heavy-based saucepan over a low heat. Gently cook until the sugar has dissolved. Increase the heat and cook for a further 8-10 minutes, or until the liquid has turned golden brown. Remove from the heat, add the hazelnuts and quickly stir to combine. Immediately pour onto the lined baking tray. Set aside to cool for 1 hour, then break into pieces.
  6. To serve: Serve the mousses topped with praline and chocolate caramel pearls, if desired.

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