Shelly's Recipe

BAILEYS CHOCOLATE MOUSSE

Category: Mousse

16 oz semi-sweet chocolate plus 4 oz unsweetened chocolate
1/4 cup Baileys Irish cream
1/2 cup heavy cream
4 tbsp brewed espresso or coffee

Sugar Syrup
2 tbsp sugar
4 tbsp water
4 egg whites
1 quart heavy cream
3/4 cup sugar

Melt the first 3 ingredients over low heat. In a separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224-230 – soft ball stage). Remove from heat at 224, mixture will begin to caramelize at 232). Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture. Whip heavy and sugar until stiff peaks form and fold in with the chocolate mixture. Pour mousse into mold or serving dish. All to set in refrigerator and garnish with chocolate shaving and fresh seasonal berries. Serves 15