Step by step recipe:
- 5 min.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.
- 5 min.Meanwhile, break 200 g 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 min.In a bowl, put 3 egg yolks and 50 g caster sugar, beat briefly with a whisk.
- 2 min.Pour hot milk onto mix while stirring.
- 3 min.Clean pan, and pour mix back in through a strainer.
- 7 min.Put pan on medium heat and cook as for custard (crème anglaise).
- 2 min.As soon as it's cooked, add chocolate.
- 2 min.Stir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious).
Cover and leave to cool.
- 5 min.Cut 50 g Candied grapefruit peel into very small pieces.
- 10 min.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.
- 5 min.A short time before serving, prepare small pots: half fill with chocolate cream.
Add a layer of nuts and candied peel.
- 5 min.Fill almost to the top with chocolate cream.
- 5 min.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.
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...
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.