Sunday, August 24, 2014


Irresistibly Irish Chocolate Mousse

8—Egg Whites
14 oz—Semi-Sweet/Dark (whatever you prefer)
1—Quart Heavy Whipping Cream
Bailey’s Irish Cream
½--stick of butter
3—Table Spoons Regular Sugar
4—Chilled Bowls

In separate chilled bowls:

  1. Whip cream until done. Separate out about 1/5 for Topping. 
  2. Add as much Bailey’s as desired in the topping. 
  3. Place bowls in fridge.
  4. Beat egg whites adding sugar gradually until shiny and stiff. Place in fridge
  5. Melt chocolate with ½ stick of cold butter. Remove from heat and let cool a bit—but not stiffen.
  6. In large bowl, fold Egg Whites and Chocolate.
  7. Next, fold in Whipped Cream.
  8. Spoon into serving cups and add the topping. 

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