Chocolate Mousse with Coffee Baileys

Shortly before Christmas the people at Baileys asked us if we would like to receive a bottle of their “Baileys with a hint of coffee” to use while cooking, I knew my mum would love it so accepted their kind offer. Unfortunately we forgot to take it away with us for Christmas so my mum didn’t get to taste it, sorry mum! We thought we should honour our promise though and decided to use it today in a chocolate mousse.

I’m not that fond of Baileys as a drink finding it too sweet and dessert-like but the sneaky taste I had while adding it to the melting chocolate was pretty good: smooth and creamy with a subtle hint of coffee, as you would expect, and it worked well in the mousse. We were a bit cooked out otherwise we would have added some chocolate shavings, it needed some cream too to dilute the chocolateyness.

Serves Four

125g chocolate
4 tbsps Coffee Baileys
4 eggs, separated
57g caster sugar

Melt the chocolate and Baileys together over a pan of boiling water.

Beat the four egg yolks together with the sugar until pale and creamy. Beat the warm chocolate mixture into the eggs and sugar.

In a separate bowl, whip the egg whites of three eggs until the peaky stage and then beat one third of this mixture into the chocolate. Add the remaining egg whites and fold in.

Chill for six hours.