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Chocolate cream with a crunch, irish coffee mousse

Name: Chocolate cream with a crunch, irish coffee mousse
Prep time: 47 min
Cook time: 12 min
Total time: 59 min
Yield: 6 people
Cuisine: French
Ingredients: 200 g dark chocolate; 250 ml whole milk; 250 ml cream; ½ vanilla pod; 3 egg yolks; 50 g caster sugar; 50 g candied grapefruit peel; 50 ml sugar syrup; 50 ml cold coffee; 125 ml liquid cream; 25 ml whisky; 100 g caramelised walnuts

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).

271 K 1× 4.1/5 (10 reviews)

60 min.

Easy

5.90 €

6 people

12 Ingredients

Last modified on: March 11^th 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.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 5 min.

Chocolate cream with a crunch, irish coffee mousse : Stage 1

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 : Stage 2

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 : Stage 3

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 : Stage 4

Pour hot milk onto mix while stirring.

Stage 5 - 3 min.

Chocolate cream with a crunch, irish coffee mousse : Stage 5

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

Stage 6 - 7 min.

Chocolate cream with a crunch, irish coffee mousse : Stage 6

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

Stage 7 - 2 min.

Chocolate cream with a crunch, irish coffee mousse : Stage 7

As soon as it's cooked, add chocolate.

Stage 8 - 2 min.

Chocolate cream with a crunch, irish coffee mousse : Stage 8

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 : Stage 9

Cut 50 g candied grapefruit peel into very small pieces.

Stage 10 - 10 min.

Chocolate cream with a crunch, irish coffee mousse : Stage 10

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 : Stage 11

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 : Stage 12

Fill almost to the top with chocolate cream.

Stage 13 - 5 min.

Chocolate cream with a crunch, irish coffee mousse : Stage 13

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

	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 %

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)

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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 1^st 2009 at 14:06 n° 1

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