This recipe is delicious! Seriously. Amazing. It is a great base recipe that I have adapted in several ways already. I originally saw this in Bon Appetite magazine and it was part of an Irish Cream Chocolate Mousse cake (which can be found here http://www.bonappetit.com/recipes/1995/03/irish_cream_chocolate_mousse_cake) which was ok. I found that the mousse was the best part of the cake, and wasn’t thrilled with the outcome of the cake. It was dense and flat. But, the recipe for the chocolate mousse made it ALL worth it. Delicious. I am posting the regular recipe and will then put the adapted variations that I have also made.
This recipe definitely takes a bit of time and a lot of love to make sure it’s right. It’s not something that you can rush. It also takes several bowls, so make sure you have enough mixing bowls available!
4 large eggs
1/3 cup sugar
12 ounces bittersweet chocolate, chopped
1 1/2 chilled whipping cream
1/4 cup Irish cream liqueur
Whisk eggs and sugar in a large metal bowl. Set the bowl over simmering water (make sure it’s simmering, not boiling! I ruined the base by having the water too hot once). And make sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the candy thermometer reaches 160 degrees, about 5 minutes. Remove the bowl from the water. Using an electric mixer, beat eggs until cool and very thick, about 10 minutes.
Place the chocolate in the top of a double boiler over simmering water, stir until melted and smooth. Remove chocolate from water; let cool to lukewarm.
Chill a metal mixing bowl and electric beaters in the freezer for a bit (it helps to speed up the process of making whipped cream). Combine the cream and Irish cream in the cold bowl; beat to stiff peaks. Pour lukewarm chocolate over over mixture and fold together. Fold in the whipped cream. Cover and chill until set, at least 4 hours or overnight.
The hardest part of this recipe is waiting for it to set up over night!!
Other adaptations I’ve tried are adding about 1 TBS of finely ground instant coffee granules to the melted chocolate (still with the Irish Cream).
Another time I did the finely ground instant coffee granules and used Kahlua instead of Irish Cream (same 1/4 cup).
And the last time I made it I used Chambord in the whipped cream to make it chocolate raspberry mousse. Delicious! The little air plane size bottle of Chambord is the perfect amount!