This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
60 min.
Easy
5.90 €
6 people
12 IngredientsLast modified on: March 11th 2011
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 for this recipe
Preparation: 50 min.
Cooking: 15 min.
All in all: 60 min.
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.
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.
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.
The aim is to get chocolate pieces as small as possible so that they melt quickly in hot milk.
Stage 3 - ⌛ 3 min.
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.
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.
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.
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...
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 recipe | 50 RDI=20 % | 1,010 RDI=100 % | 250 RDI=40 % | 5,500 RDI=280 % | 23,040 RDI: 280 % |
| Per 100 g | 4 RDI=2 % | 80 RDI=8 % | 20 RDI=3 % | 450 RDI=20 % | 1,900 RDI: 20 % |
| Per person | 9 RDI=4 % | 170 RDI=20 % | 40 RDI=6 % | 920 RDI=50 % | 3,840 RDI: 50 % |
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)
Whole milk
Like these other recipes: Potimarron and celeriac autumn soup, Coffee custard, Celeriac soup with mustard, Lime confectioner's custard (pastry cream), Caramelized pear custard tart, ... See them all 68
Cream
Like these other recipes: Cream and herb dressing, Ramekins of duchess potatoes, Baked potoatoes with herb butter or cream , Courgette tart with mint, Leek and egg frichti, ... See them all 120
Dark chocolate
Like these other recipes: Chocolate mug cake, Flaky brownie brioche, Nanou's chocolate cake, "BN style" chocolate-filled biscuits, Bounty-style tart for Alison, ... See them all 38
Liquid cream
Like these other recipes: Crème de foie gras, Cockles and cabbage with smoky cream sauce, Sautéed turmeric chicken with mushrooms, Normandy seafood stew, Creamy artichokes, ... See them all 171
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018394 K 14 1 day 1 hour 25 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017781 K 313.8 40 min.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon. March 26th 2013299 K4.3 2 hours 40 min.
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices. December 19th 2010218 K4.9 25 min.
Celeriac soup with mustard
This delicious creamy soup is very quick to make. May 4th 2012164 K4.6 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 1 comment already posted on this recipe