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Irish Cream Chocolate Mousse
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Prep Time:
25 minutes
Cook Time:
1 minute
Total Time:
266 minutes
Indulgent Irish cream chocolate mousse for a classy St. Patrick's Day finale.
Ingredients:
  • 6 eggs, separated
  • 1 cup chilled heavy cream
  • 3.5 tablespoons Irish cream liqueur
  • 8 ounces chocolate, chopped
Instructions:
  • In a mixing bowl, whisk together the egg yolks and sugar until pale, creamy, and slightly thickened using an electric mixer on medium speed for about 5 minutes.
  • Using clean beaters, whip the cream in a non-plastic bowl on medium speed until it forms stiff peaks. Gently fold 1/3 of the yolk mixture into the whipped cream using a rubber spatula or wire whisk, making sure to incorporate fully. Add the rest of the yolk mixture and the Irish cream liqueur, folding gently until well combined.
  • Gently microwave the chocolate in a microwave-safe bowl on low power until melted, stirring to remove any lumps.
  • Gently fold the chocolate into the Irish cream mixture, maintaining its fluffy volume. In a non-plastic bowl with clean beaters, whip egg whites to stiff peaks on medium-high speed. Carefully fold the whipped egg whites into the chocolate mixture until well combined.
  • Transfer the luscious mousse into delightful dessert cups or elegant glasses, then refrigerate for a luxurious 4 to 6 hours.

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