Chocolate cream with a crunch, irish coffee mousse

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 200 g dark chocolate
• 2 250 ml whole milk
• 3 250 ml cream
• 4 ½ vanilla pod
• 5 3 egg yolks
• 6 50 g caster sugar
• 7 50 g candied grapefruit peel
• 8 50 ml sugar syrup
• 9 50 ml cold coffee
• 10 125 ml liquid cream
• 11 25 ml whisky
• 12 100 g caramelised walnuts
• Total weight: 1,215 grams

Times:

Preparation	Cooking	Start to finish
50 min.	15 min.	60 min.

Step by step recipe

• 1: In a pan pour 250 ml whole milk, 250 ml cream and ½ vanilla pod.
  Bring to the boil. Remove from heat, cover and leave to stand about 10 minutes.
• 2: Meanwhile, break 200 g dark chocolate, then with a large broad-bladed knife, chop roughly.
  The aim is to get chocolate pieces as small as possible so that they melt quickly in hot milk.
• 3: In a bowl, put 3 egg yolks and 50 g caster sugar, beat briefly with a whisk.
• 4: Pour hot milk onto mix while stirring.
• 5: Clean pan, and pour mix back in through a strainer.
• 6: Put pan on medium heat and cook as for custard (crème anglaise).
• 7: As soon as it's cooked, add chocolate.
• 8: Stir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious).
  Cover and leave to cool.
• 9: Cut 50 g candied grapefruit peel into very small pieces.
• 10: Prepare Irish coffee mousse: into a gourmet whip pour 50 ml sugar syrup, 50 ml cold coffee, 125 ml liquid cream and 25 ml whisky. You will note that cream volume = volume of syrup + whisky + coffee.
• 11: A short time before serving, prepare small pots: half fill with chocolate cream.
  Add a layer of nuts and candied peel.
• 12: Fill almost to the top with chocolate cream.
• 13: And top with a layer of Irish coffee mousse.
• 14: 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...

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