Bailey's Dessert Of Chocolate Mousse Simply And Very Forgiving

Bailey's dessert of chocolate mousse simply and very forgiving, there are forms of chocolate mousse in all forms and sizes, some are complicated, and some, such as this are really easy to do. But do not, that it less delicious. It is often created in our House and did not last long! You use a mixture of hot and milk chocolate, because I believe that it creates further perfect the Baileys and amaretti cookies.

Bailey's dessert of chocolate mousse simply and very forgiving, This is the kind of recipe that can be done easily with all kinds of different printing, while maintaining the same share of chocolate softening and not too much of any ingredient, large quantities of water supply control how this could affect the ability of the coffee and emollient mix together without problems. I have other species often revel us included his own beverages stimulate us at the end of the formula, which we hope, will be imagine.

HELPFUL HINTS : The joke with this formula is to get the burnt umber and emollient to the correct temperatures so that when they are blended together, the chocolate doesnt dissolve the emollient (which has all the lovely slight air bubbles in it because of all the whisking youve been doing), and the ointment doesnt induce the liquified umber outright solidify into small bits. For that ground, Id propose you get the emollient out of the electric refrigerator about half an time of day before starting out, so that it can warm a little, and dont leave to let the burnt umber cool a little before supplying it to the ointment! .

INGREDIENTS:

300ml (10 fl oz) Double Cream
100g (3.5 oz) Milk Chocolate
200g (7 oz) White Chocolate
100ml (3 fl oz) Irish Cream (Baileys, or any other brand)
Half a dozen small hard amaretti biscuits

METHOD:

Melt the Milk and White Chocolate together gently in a double boiler (or a pyrex bowl over a saucepan with a bit of water in the base), and then set aside to cool a little. Meanwhile, whip the double cream until it just shows the trail of the whisk. Gently fold the cream and melted chocolate together. Then add the Irish Cream, a little at a time, stirring constantly and gently. Pour into individual ramekins, and top with an amaretti biscuit to garnish.

Leave to set in the fridge for a couple of hours. The finished dessert should be consumed within 3 days of making, unless it is frozen, in which case it will keep in the freezer for at least 3 weeks, if kept inside a tightly sealed box.

Calories per portion: 585 kcal
Fat per portion: 44g

Makes about 6 portions


OTHER OPTIONS:

Substitute dark chocolate for the milk and white chocolate, and add about 200g of fresh raspberries to the mix at the end, folding them in gently to avoid squashing them.

Replace the milk chocolate with white chocolate, and add a few drops of peppermint oil to counteract the sweetness of the white chocolate.

Make some caramel by boiling up 90g of granulated sugar with 3 tablespoons of water in a heavy-based saucepan until it is a pale golden brown. Pour it onto a greased baking sheet, and leave for a few hours until cool, then put in a bag and break into small pieces using a rolling pin. Replace the white and milk chocolate with 100g dark chocolate, and 200g milk chocolate to make a really richly chocolatey milk chocolate, and stir the little pieces of caramel into the mousse at the end.

Double the batch size, omit the Irish cream and amaretti cookies, and split the chocolate content into dark, milk and white (i.e. 200g each of white, milk and dark chocolate. Mix them up in separate batches, and either pour into a loaf tin in layers (allowing them to set in between), or pour small amounts into a large serving bowl, stirring together gently at the borders between the colours, to achieve a marbled effect. Delicious served with a fruit coulis!