Desserts

Chocolate cream with a crunch, irish coffee mousse

Step by step recipe:


  1. 5 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #1In 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. 5 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #2Meanwhile, 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. 3 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #3In a bowl, put 3 egg yolks and 50 g caster sugar, beat briefly with a whisk.
  4. 2 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #4Pour hot milk onto mix while stirring.
  5. 3 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #5Clean pan, and pour mix back in through a strainer.
  6. 7 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #6Put pan on medium heat and cook as for custard (crème anglaise).
  7. 2 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #7As soon as it's cooked, add chocolate.
  8. 2 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #8Stir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious).

    Cover and leave to cool.
  9. 5 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #9Cut 50 g Candied grapefruit peel into very small pieces.
  10. 10 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #10Prepare Irish coffee mousse: into a gourmet whip pour 50 ml Sugar syrup, 50 ml cold coffee, 125 ml liquid cream and 25 ml whisky.
  11. 5 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #11A short time before serving, prepare small pots: half fill with chocolate cream.

    Add a layer of nuts and candied peel.
  12. 5 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #12Fill almost to the top with chocolate cream.
  13. 5 min.Chocolate cream with a crunch, irish coffee mousse : Photo of step #13And top with a layer of Irish coffee mousse.
  14. Chocolate cream with a crunch, irish coffee mousse : Photo of step #14Serve 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.

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