Dark chocolate mousse with baileys & mascarpone creamPrint Recipe
3 free-range eggs
100g caster sugar
300g dark chocolate, broken into small pieces
125g unsalted butter
500ml whipping cream
Cocoa powder, to finish (optional)
For the Baileys cream:
200g mascarpone cheese
30g caster sugar
3 free-range eggs
No apologies, this is totally over the top. Just close your eyes and savour the sumptuous richness. Serves six.
Put the eggs and sugar in the bowl of an electric mixer and whisk until light and airy - the longer you whisk, the better, so give it at least eight to 10 minutes. (You could do it by hand, but that would be a big effort.)
While the eggs are whisking, put the chocolate and butter in a heatproof bowl and place over a pan of barely simmering water. Stir with a wooden spoon until they melt completely.
With the mixer running on medium speed, add the chocolate mix to the egg mix in a steady stream - it is important to combine the two gradually but continuously, with the chocolate going into the eggs and not the other way around.
Whisk the cream until it firms up just a little - it needs to reach a loose ribbon stage (when you lift the whisk, the cream dribbling off should create clear lines in the surface before disappearing). Gently fold the semi-whipped cream into the egg and chocolate mix, and pour into a serving bowl. Chill for at least an hour to set.
Make the Baileys cream in advance, or just before serving. Put all the ingredients in a bowl and whisk. The cheese will go loose and runny, but it should firm up again. Stop when it reaches a very soft peak consistency.
Serve the mousse directly from the bowl with a huge dollop of Baileys cream on top. Dust with cocoa powder, if you like.