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Chocolate cream with a crunch, irish coffee mousse

This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).

243K 1 10 4.1

Last modified on: March 11^th 2011

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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: 1,212 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	12 min.	59 min.

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Step by step recipe

Stage 1 - 5 min.

Chocolate cream with a crunch, irish coffee mousse

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.

Stage 2 - 5 min.

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.

Stage 3 - 3 min.

In a bowl, put 3 egg yolks and 50 g caster sugar, beat briefly with a whisk.

Stage 4 - 2 min.

Pour hot milk onto mix while stirring.

Stage 5 - 3 min.

Clean pan, and pour mix back in through a strainer.

Stage 6 - 7 min.

Put pan on medium heat and cook as for custard (crème anglaise).

Stage 7 - 2 min.

As soon as it's cooked, add chocolate.

Stage 8 - 2 min.

Stir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious).

Cover and leave to cool.

Stage 9 - 5 min.

Cut 50 g Candied grapefruit peel into very small pieces.

Stage 10 - 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. You will note that cream volume = volume of syrup + whisky + coffee.

Stage 11 - 5 min.

A short time before serving, prepare small pots: half fill with chocolate cream.

Add a layer of nuts and candied peel.

Stage 12 - 5 min.

Fill almost to the top with chocolate cream.

Stage 13 - 5 min.

And top with a layer of Irish coffee mousse.

Stage 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...

Keeping

Several days in the fridge, covered by a plastic film.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,098 Kcal or 12,971 Kj	42 gr	249 gr	215 gr
155 %	16 %	24 %	33 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
256 Kcal or 1,072 Kj	3 gr	21 gr	18 gr
13 %	1 %	2 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
516 Kcal or 2,160 Kj	7 gr	42 gr	36 gr
26 %	3 %	4 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Nuts

How much will it cost?

For 6 people : 5.88 €
Per person : 0.98 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Polenta with beetroot tops, Celery soup bourguignonne style, Celeriac and parsley soup, Caramel semolina pudding with raisins, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Tuna pasta, "Moelleux" cake batter, Mushroom buckwheat pancakes, Bounty-style tart for Alison, Potimarron (chestnut pumpkin) "au gratin", ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse with hazelnuts, Chocolate muffins, Mousse with two chocolates, Chocolate sauce, Nanou's chocolate cake, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Stuffed pumpkin gratin, Spicy mustard cauliflower cheese, Caramelized pear custard tart, Tandoori-flavoured chicken with leeks, Sausage with duchess potatoes and a Mont d'Or fondue , ... All

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Your 1 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!
Posted by Louise may 1^st 2009 at 14:06 (n° 1)

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