Baileys Irish Cream Mousse

This recipe is from the delightful food blog Tutti Dolci. [I didn't have time to prepare for you a post about one of my own recipes, but I will next week.] When I saw this one, I thought it looked too good not to share.

When preparing this recipe, according to Tutti Dolci takes but a minutes and is extremely Delicious! You want to use high quality chocolate for this recipe and a wire whisk to achieve the right consistency. Once the chocolate melts, you have to work quickly, so prepare all of your ingredients and so on ahead of time.

You’re only three ingredients (four if you count the whipped cream topping) and 15 minutes away from a delicious and decadent dessert.

Baileys Irish Cream Mousse

Adapted from Cafe Fernando
8 ounces chocolate, chopped (I used 4 oz bittersweet and 4 oz semisweet)
3/4 cup water
3 Tbsp Baileys Irish Cream* (here’s a homemade version!)
1/4 cup heavy whipping cream
Optional: unsweetened cocoa powder, for dusting

Set a large metal or glass mixing bowl over a slightly smaller mixing bowl filled with water and ice (the bottom of the larger bowl should touch the ice; I placed a metal bowl in the freezer for 10 minutes before placing it over the ice bath). Arrange six small cups or ramekins in a baking dish.
Place chocolate and water in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove chocolate mixture from heat and stir in Baileys.

Pour chocolate mixture into the large mixing bowl set over ice and whisk with a large wire whisk for about 4 minutes, just until mixture is slightly thickened (be careful not to over-whisk, or the texture can become grainy). When mixture is thick, divide evenly among cups (about 1/3-cup mousse per cup).
Cover cups with plastic wrap and let chill in the refrigerator for at least one hour before serving (or up to 4 days). When ready to serve, beat heavy whipping cream in a mixing bowl with an electric hand mixer on medium-high speed until stiff peaks form. Spoon a dollop into each cup and dust with cocoa.

*If you prefer to make a nonalcoholic version, replace the Baileys with 3 tablespoons water. You can also flavor the mousse with cinnamon, instant espresso, etc.

Yield – 6 servings
Calories – 230
Carbs – 22