Baileys Chocolate Mousse

1. 1

   Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water.

2. 2

   Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.

3. 3

   Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium - high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes.

4. 4

   While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.

5. 5

   In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.

6. 6

   Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain.

7. 7

   Place in a bowl, cover with saran wrap and chill till set, overnight.

8. 8

   Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.

9. 9

   This is also excellent served as just a mousse dessert.

* Per serving · 4 servings · Values may vary.