Do I have a treat in store for you today!! A friend gave me this recipe a long time ago and I added a bit more Baileys and a bit more chocolate to make it extra indulgent. It is very rich so you probably wouldn’t eat as much as I put in the wine glass in the picture. Obviously I wouldn’t either of course, I just put that much in to show you…erm… what a piggy portion would look like. Ok so I might have eaten that much. Alright, alright, I did! I couldn’t resist.
This is a perfect dessert for dinner parties, or just something delicious to share with friends. It has been the sweet accompaniment to quite a few girls nights in, along with the rest of the bottle of Baileys 🙂 Here is the recipe. Using the cream and yoghurt at room temperature allows the gelatine to mix in perfectly. If you use them straight out of the fridge, the gelatine will set in stringy lumps as you fold it in, as cold temperatures strengthen it. I can tell you from personal experience, that doesn’t taste nice!!
CHOCOLATE AND BAILEYS MOUSSE
2 tsp gelatine powder/granules
2 tbsp boiling water
300 ml plain Greek yoghurt, at room temperature
300 ml double cream, at room temperature
55 g caster sugar
2 eggs, separated, and at room temperature
3 tbsp Baileys
3 chocolate Flakes, crumbled roughly, plus extra to decorate if desired
- Place the gelatine and boiling water in a small bowl over a pan of barely simmering water. Make sure the bowl does not touch the water in the pan. Stir until the gelatine has dissolved. Leave to cool slightly but do not let it set.
- Pour the yoghurt, cream, sugar and egg yolks into a large bowl and whisk together until it has thickened and the whisk leaves a soft pattern in the mixture.
- In a clean bowl, whisk the egg whites until stiff. Very gently fold into the cream mixture with a large spoon or spatula. Use the lightest touch possible to keep as much air in as you can.
- Add the Baileys and the Flakes, and fold in gently. Pour the gelatine into the mixture and fold in until all combined.
- Spoon into a large serving dish or individual glasses and chill in the fridge until set. Decorate with extra chocolate or enjoy as they are.
I know what you’re thinking… you’re welcome 🙂