Baby Guinness Mousse, a boozy & indulgent chocolate mousse
A Baby Guinness shot is a shot of Kahlua or Tia Maria topped with a head of Bailey’s. I love Bailey’s and it goes so well with chocolate or coffee I wanted to make a chocolate mousse that was topped with a whipped boozy Bailey’s cream.
A chocolate mousse is actually an easy dessert to make. The first time I made this though I kept messing it up. I think it was my first attempt at making a mousse. The problems I ran into were that I overheated the chocolate and I didn’ beat the egg yolks and sugar enough.
If you overheat good quality dark chocolate it seizes, that means it becomes grainy. I never found a way of fixing this. This guide may be useful if you find your chocolate’s siezed. But it is very easy to avoid this situation. Don’t melt the chocolate on the cooker. Use the microwave. Melt the chocolate in the microwave for 30 seconds. Take it out. Stir it. Buzz it for another 15 seconds. Take it out. Stir it. Repeat till you have smoothly melted chocolate. It will take at most 1 minute and 30 seconds, if that.
You can also easily avoid not beating the egg yolks enough. You want to whisk up the yolks and sugar to the point that they are a pale buttery colour and when you lift the whisk up a ribbon of the mix is falling from the whisk.
If you like the idea of chocolate mousse topped with whipped Bailey’s cream but you don’t have Kahlua or Tia Maria to hand, use two tablespoons of espresso mixed with a tablespoon of brandy and a teaspoon of brown sugar. This works great as well.
Baby Guinness Mousse
Yield: Serves 4 - 6
Suitable for: Gluten-free diet
Ingredients:
- 150g 70% dark chocolate, plus extra for decoration
- 3 tbsp Kahlua or Tia Maria
- 200ml fresh cream, room temperature
- 1 tsp vanilla bean paste, or vanilla extract
- 4 large eggs, separated
- 4 heaped tbsp caster sugar
- 175ml double cream
- 2 tbsp Bailey’s Irish Cream
Instructions:
Prepare the chocolate mousse
Beat the egg whites till they form soft peaks. Beat the egg yolks and sugar till they have turned a smooth thick and creamy consistency. Then melt the chocolate. Stir in the fresh cream and vanilla bean paste. Next stir in the Tia Maria or Kahlua. Taste and add a little more liqueur, if desired. Gently mix the chocolate into the creamy yolk-sugar mix. When smoothly blended, take a spatula of the stiffened egg whites and gently fold into the chocolate mixture. Repeat until all the egg white has been folded in. Divide the mixture between 4 - 6 glasses.Prepare the whipped Bailey’s cream
Whip the double cream till it starts to form soft peaks then add a tablespoon of Baileys and beat in. Taste and add another spoon of Baileys and beat in. Taste and see if you want to add any more. It’s quite sweet as is, but if you want to sweeten it further you could beat in a teaspoon of icing sugar or some vanilla bean paste.Assemble Baby Guinness Mousses and let chill for 4+ hours
Top each chocolate mousse with some of the whipped Bailey’s cream. Grate over a little dark chocolate. Leave in the fridge to set for at least 4 hours or overnight.
Enjoy!
