1 packet brownie mix, 6 large free-range egg yolks, 6 tbsp sugar, 3⁄4 cup Bailey’s Irish Cream liqueur, 2 cups chocolate chips, divided, 1 3⁄4 cup pure cream, 1 cup icing sugar, raspberries and fresh mint to serve
Make up brownie mix according to packet instructions. Set aside to cool in the baking tray. Combine egg yolks, sugar and liqueur in the top of a double boiler and cook over barely simmering water, whisking constantly until the mixture starts to thicken, about 10 minutes. Set aside.
Set aside 1⁄4 cup of chocolate chips. Melt remaining chocolate over a bowl of warm water or in the microwave. Don’t allow water or steam to touch the chocolate or it will be spoiled. Whisk melted chocolate into the egg mixture and allow to cool to room temperature.
Whip cream with sugar until stiff peaks form. Fold about three tablespoons of the cooled chocolate mixture into the cream, then gradually fold the cream into the remaining chocolate mixture.
Spread the mousse over the brownie then refrigerate for at least four hours, preferably overnight. To serve, cut into squares with a sharp knife and decorate with remaining chocolate chips, raspberries and mint sprigs.