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Irish cream chocolate mousse
Serves 6 Desserts and puddings
Ingredients
- 120g dark chocolate
- 4 large eggs, separated
- 50ml Irish cream liqueur
- 40g caster sugar
- unsweetened cocoa powder or shaved dark chocolate, to decorate
Method
Put the chocolate in a heatproof bowl set over a pan of simmering water to melt, without allowing the bowl the bowl to touch the water. Alternatively, melt it in short bursts in the microwave. Set aside to cool a little.
Put the egg yolks in a separate bowl, pour in the Irish cream liqueur and give it a quick stir to combine.
Add the egg whites and a pinch of fine sea salt to another clean, grease-free bowl. With a hand-held whisk, start whisking until they are frothy with soft peaks. Keep whisking while you add in the sugar, 1tbsp at a time, until the egg whites are thickened and glossy - you don't need to take them all the way to stiff peaks.
Pour the melted chocolate into the egg yolks and mix quickly to combine. Add a spoonful of egg whites to the chocolate mixture and mix it in to loosen up the chocolate.
Add the rest of the egg whites in three batches, carefully folding in each time to combine without knocking out too much air.
Pour the mousse into 6 ramekins, or one large dish, and chill in the fridge for 4 hours or overnight. To serve, top with a dusting of cocoa powder or some shaved chocolate.
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