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: Gâteau Basque , Paris flan filling, Potimarron and leek soup, Pear and chocolate tart with a hint of mint, Fresh mint ice-cream, ... See them all 68
Cream
Like these other recipes: Whiting fillet with mustard carrots, Artichoke Soup, Potato purée , Basic cake batter - the French way, Quick prawn curry, ... See them all 118
Dark chocolate
Like these other recipes: Half-cooked chocolate cake with raspberry coulis, Mint and chocolate cream, Chocolate ganache, "BN style" chocolate-filled biscuits, Chocolate Chantilly , ... See them all 38
Liquid cream
Like these other recipes: Sautéed turmeric chicken with mushrooms, Pistachio panna cotta with custard, Tagliatelle with cockles, Eggs with green asparagus and Parmesan cheese, Flaked almond tart, ... See them all 170
Other recipes you may also like
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011241 K4.2 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013514 K5 50 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018370 K5 1 hour 25 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011364 K4.3 1 hour
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019648 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
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