Step by step recipe:
Pour hot milk onto mix while stirring.
Clean pan, and pour mix back in through a strainer.
Put pan on medium heat and cook as for custard (crème anglaise).
As soon as it's cooked, add chocolate.
Stir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious).
Cover and leave to cool.
Cut 50 g Candied grapefruit peel into very small pieces.
A short time before serving, prepare small pots: half fill with chocolate cream.
Add a layer of nuts and candied peel.
Fill almost to the top with chocolate cream.
And top with a layer of Irish coffee mousse.
Serve without waiting, otherwise nuts and grapefruit peel will lose their crunch.
Add a stip of candied grapefruit peel, and for example finger biscuits.
Remarks:If you don't have a gourmet whisk, make a classic chantilly cream with double or whipping cream (not pouring cream) that you mix with coffee+whisky+syrup, and then whip as usual. You can also use a simple chantilly.
You can replace Whisky by Bailey's, the mousse will be a bit less alcoholic.
If you will think that there are not enough photos of preparing mousse, you're right. I have forgot to take them when preparing recipe. I'll do it next time, I promise...
Source:Home made, but this recipe is warmly dedicated to my friend Conor from Dublin, who taught me how to make Irish Coffee in AltaMira a long time ago.
Last modified on: March 11th 2011
Your comments or questions on this recipe:
Oh my goodness J.H This recipe sounds heavenly:) I hope you don't mind but I just had to add the link to a post I did for Irish Coffee Day back in January. Delectable!
Comment #1 posted on may 1st 2009 at 14:06 by Louise.