IRISH CREAM CHOCOLATE MOUSSE
This is rich and airy with a good hit of Irish cream for a post-dinner treat. Things move quickly when making a mousse, so make sure you’ve everything weighed out ready to go. I sometimes make it in one big dish and let people serve themselves.
SERVES 6
H 120g dark chocolate
H 4 eggs, separated
H 50ml Irish cream
H pinch of fine sea salt
H 40g caster sugar
H unsweetened cocoa powder or shaved dark chocolate, to finish
1 Put the chocolate in a heatproof bowl and set it over a pan of simmering water to melt, or melt it in short bursts in the microwave. Set aside to cool a little.
2 Put the egg yolks in a separate bowl and pour in the Irish cream. Give it a quick mix to combine. 3 Put the egg whites and salt in another clean, grease-free bowl. Whisk until they are frothy with soft peaks. Keep whisking while you add the sugar a tablespoon at a time until the egg whites are thick and glossy. You don’t need to take them to stiff peaks.
4 Pour the 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.
5 Add the rest of the egg whites in 3 batches, folding each in to combine. Try not to knock out too much air. Pour the mousse into 6 ramekins and chill in the fridge for 4 hours, or overnight.
6 Dust with cocoa powder or shaved chocolate and serve.
Make ahead
Make up to 2 days ahead and store, covered, in the fridge.