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Wellshire Inn Bailey's Chocolate Mousse
16 oz. semi-sweet chocolate plus 4 ounces unsweetened chocolate
1/4 C. Bailey's Irish Cream (can substitute Brendon's or other)
1/2 C. heavy cream
4 T. brewed espresso or coffee
Sugar syrup:
2 T. sugar
4 T. water
1/2 C. egg whites (about 4 eggs)
1 quart heavy cream
3/4 C. sugar
Melt chocolate, Irish cream and espresso over low heat. In separate pan, simmer
sugar and water until temperature on a candy thermometer reaches 224 to 230�F.,
soft ball stage. (Remove from heat at 224�F.; mixture will begin to caramelize
at 232�F.)
Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue
to whip about 8 minutes until eggs have increased in volume and mixture has
cooled; fold into chocolate mixture.
Whip heavy cream and sugar until stiff peaks form. Mix with chocolate
mixture/eggs/sugar syrup mixture. (You may have to return to mixer to get it
sufficiently blended.)
Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with
chocolate shavings and fresh seasonal berries.
Yield: About 15 servings.
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