Irish Foodies March 2011 Cookalong, Traditional Irish Part 2, Bailey's Chocolate Mousse

The monthly Irish Foodies cookalong rolled around on the 4th of March.  I have already posted a recipe for the potato scones I made on the day and here is my second offering.  The theme was traditional Irish to coincide with St. Patrick's Day which falls later this week.  While I am pretty sure chocolate mousse is not traditionally Irish, no one can argue that a pint of Guinness is, so I decided to dress my mousse up as a pint of the black stuff.  Add in a splash of Bailey's Irish Cream and sure St. Patrick himself would scoff the lot, to be sure to be sure.  Right that's enough of the Irishisms.

For the purpose of the photographs in this post I served the mousse in a tumbler glass and topped it with whipped cream.  This yielded 3 portions which I'm sure would prove a little on the large side for even the most ardent chocoholic.  Trust me, I gave it a good bash but it took two sittings to finish one off.  I would suggest that you serve the mousse in a tall shot glass or alternatively espresso cups.  You should yield 6-8 servings in smaller glasses.

Bailey's Chocolate Mousse
serves 6

285ml/0.5pt Single Cream
200g/7oz Good quality Plain Chocolate, 70% Cocoa Solids
2 Large Eggs, separated
30ml/1floz Bailey's Irish Cream, or liquer of your choice

Whipped cream optional

1.  Place the cream in a saucepan and heat but do not allow to boil. 

2.  Remove from the heat and set aside for 1 minute before breaking in the chocolate.

3.  Stir until smooth and the chocolate has melted. 

4.  Beat in the egg yolks and Bailey's and stir until smooth.
5.  In a bowl whisk the egg whites with an electric whisk to form stiff peaks.

 
6.  Gently fold the egg whites into the chocolate mixture in three stages.
7.  Pour into serving glasses and refrigerate for at least 8 hours or overnight.