Bailey's Chocolate Mousse
This Baileys
chocolate mousse is the bomb. This is the first time I work with tofu and I
think this version will be ready for the moment. It's just superb!
Ingredients
- 1/2 c. sugar
- 2 Tbsp. cold water
- 1 tsp. vanilla
- 1/4 c. boiling water
- 1 1/2 c. heavy cream very cold
- 1/2 c. Baileys Irish Cream very cold
- 2 tsp. unflavored gelatin
- 2 Tbsp. cocoa powder for a more intense chocolate flavor, add 1 additional Tbsp.
Instructions
First, Before
starting, prepare the bowl and beaters by placing them in the freezer for 15 to
20 minutes to cool them.
Then, Sprinkle
the gelatin on cold water in a small bowl; stir and let stand for 1 minute to
soften.
Add boiling
water; stir until gelatin is completely dissolved. Let stand to cool.
Mix the
sugar and cocoa in a large mixing bowl; add heavy cream.
Beat at
medium-high speed until firm peaks form. gradually pour the
Baileys mixture,
vanilla and gelatin, beating continuously at high speed until a homogeneous
mixture is obtained and the formation of soft peaks.
Let stand 5
minutes to thicken.
Pour into
serving dishes and refrigerate. (* For faster setting foam, cool bowls before
filling.)
Cool 1 hour
or until serving time.
Happy
Cooking Time.
