1,511 easy and fully explained recipes, with +66K photos and 78 videos

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).

265 K 1× 4.1/5 (10 reviews)

60 min.

Easy

5.90 €

12 people

12 Ingredients

Last modified on: March 11^th 2011

For this recipe: I want to make it (459×) I made it (442×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 400 g dark chocolate
2 500 ml whole milk
3 500 ml cream
4 1 vanilla pod
5 6 egg yolks
6 100 g caster sugar
7 100 g candied grapefruit peel
8 100 ml sugar syrup
9 100 ml cold coffee
10 250 ml liquid cream
11 50 ml whisky
12 200 g caramelised walnuts
Total weight: 2,425 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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 500 ml whole milk, 500 ml cream and 1 vanilla pod.

Bring to the boil. Remove from heat, cover and leave to stand about 10 minutes.

Stage 2 - 5 min.

Meanwhile, break 400 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 6 egg yolks and 100 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 100 g candied grapefruit peel into very small pieces.

Stage 10 - 10 min.

Prepare Irish coffee mousse: into a gourmet whip pour 100 ml sugar syrup, 100 ml cold coffee, 250 ml liquid cream and 50 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	110 RDI=40 %	2,020 RDI=190 %	500 RDI=80 %	11,000 RDI=550 %	46,070 RDI: 550 %
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 %

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 12 people : 11.80 €
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

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011335 K 14 40 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.

February 21^th 2011294 K4.7 55 min.

Sweet pancake rolls from Brittany

Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.

March 10^th 2015253 K4.3 2 hours 20 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011272 K3.9 50 min.

Baked apples from St Aubin le Vertueux

Under this pretty name, my personal version of "Les pommes au four" (baked apples).

February 21^th 2011255 K 24.2 1 hour 7 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.