Chocolate cream with a crunch, irish coffee mousse


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).
257 K 4.1/5 (10 reviews)
Grade this recipe:
Keywords:
Last modified on: March 11th 2011
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
Cooking: 15 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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.
Chocolate cream with a crunch, irish coffee mousse
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.
Chocolate cream with a crunch, irish coffee mousse
In a bowl, put 3 egg yolks and 50 g caster sugar, beat briefly with a whisk.

Stage 4 - 2 min.
Chocolate cream with a crunch, irish coffee mousse
Pour hot milk onto mix while stirring.

Stage 5 - 3 min.
Chocolate cream with a crunch, irish coffee mousse
Clean pan, and pour mix back in through a strainer.

Stage 6 - 7 min.
Chocolate cream with a crunch, irish coffee mousse
Put pan on medium heat and cook as for custard (crème anglaise).

Stage 7 - 2 min.
Chocolate cream with a crunch, irish coffee mousse
As soon as it's cooked, add chocolate.

Stage 8 - 2 min.
Chocolate cream with a crunch, irish coffee mousse
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.
Chocolate cream with a crunch, irish coffee mousse
Cut 50 g candied grapefruit peel into very small pieces.

Stage 10 - 10 min.
Chocolate cream with a crunch, irish coffee mousse
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.
Chocolate cream with a crunch, irish coffee mousse
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.
Chocolate cream with a crunch, irish coffee mousse
Fill almost to the top with chocolate cream.

Stage 13 - 5 min.
Chocolate cream with a crunch, irish coffee mousse
And top with a layer of Irish coffee mousse.

Stage 14
Chocolate cream with a crunch, 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...
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %1,010 RDI=100 %250 RDI=40 %5,500 RDI=280 %23,040 RDI: 280 %
Per 100 g4 RDI=2 %80 RDI=8 %20 RDI=3 %450 RDI=20 %1,900 RDI: 20 %
Per person9 RDI=4 %170 RDI=20 %40 RDI=6 %920 RDI=50 %3,840 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Nuts
How much will it cost?
  • For 6 people : 5.90 €
  • Per person : 1.00 €

Change currency:

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)
Other recipes you may also like
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011748 K3.5 8 min.
Kugelhof for Nanou
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
August 2nd 2019281 K4.4 3 hours 15 min.
How to prepare spinach
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
June 5th 20153.38 M3.5 1 hour 9 min.
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8th 20172.43 M 14.8 1 hour 15 min.
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
October 13th 2010368 K4 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted 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 1st 2009 at 14:06 n° 1
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page