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It was either that or the rum I used instead of the Irish Cream. Made richer with mascarpone cheese, strong coffee and Baileys Irish Cream, it very well may become your new favorite!
0.1mg
1.5
By destructor; WATCH. The time in the fridge must have allowed the texture to get fluffy but still thick and creamy. If you use a folding utensil the mousse comes out very smooth and creamy. 20 mins
If you like it boozy double or triple the amount in there. Remove from heat and allow to cool. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. I doubled the recipe and it went very well. 5 mins
1.4mg
Lece 221.4mg
5 stars with a few revisions. It’s a rubber-meets-the-road mousse for serious chocolate lovers.
IMVINTAGE
Add comma separated list of ingredients to include in recipe. IMVINTAGE Rating: 5 stars
Thanks for sharing a great recipe..overall it was delish!
Rating: 5 stars I have also substituted dry gin for the Irish cream with delicious results. I used Ghiradelli dark chocolate chips and melted them in the microwave. Lece I made mine frothy but when I stirred in the chocolate I did get some lumps. Reviews for: Chocolate Mousse 3 of 5 krista v. Recipes You'll Bake And Share Again and Again.
Unbelievably tasty and not nearly as hard as I thought it would be. LA Ranger
Rating: 4 stars A creamy chocolate mousse flavored with Irish cream. carol Jorgensen Fold in 1/2 of the whipped cream.In a separate bowl, beat the egg whites until stiff. I'd love to try this recipe with white chocolate or milk chocolate and Frangelico (hazelnut liquer).
Home With a splash of Irish cream liqueur and a whiskey Chantilly cream topping, Karen's chocolate mousse is just the job for a decadent after dinner treat, or perhaps for celebrating St Patrick’s Day. I think next time I may drizzle a bit over the set-up mousse before topping w/ whipped cream & chocolate curls. percent of calories from carbs: 22.9g It definitely may be made ahead for an event, just ensure it is fully sealed and kept in the refrigerator.Place the chocolate in a heatproof metal bowl on top of a saucepan of boiling water. If you like it boozy double or triple the amount in there.
I used Ghiradelli semi-sweet chocolate which came out a tiny bit bitter. I Made It percent of calories from protein: 2.3g Rating: 5 stars Rating: 5 stars Definitely chill the mousse for a couple hours..that detail was left out.
In the Boulder Locavore household we celebrate our Irish roots and our friendships with traditional Irish food in March. It was a huge hit with my dinner guests and I will definately make it again.
Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners.
If you use a folding utensil the mousse comes out very smooth and creamy. A creamy chocolate mousse flavored with Irish cream. Mine were a little too damp and I ended up with some lumps in the final mousse. Thanks for sharing a great recipe..overall it was delish! Ellen