Irish Cream Chocolate Mousse
This Irish Cream Chocolate Mousse is ultra soft, silky and fluffy. Made with Irish Cream and cacao powder. It is gelatin and egg free.
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Servings: 4
Equipment
- stand mixer or hand mixer
- spatula
Ingredients
- 1 cup heavy whipping cream cold
- ¼ cup cacao or cocoa powder sifted
- ¼ cup powdered sugar sifted
- 3 tbsp Irish Cream
- ¼ tsp almond extract or vanilla extract
- shaved chocolate garnish, optional
Instructions
- Place mixer bowl and whisk attachment in the freezer for 10 minutes prior to whisking.
- Add cream into the chilled bowl. In a stand mixer, beat cream on medium speed for 1-2 minutes until soft peaks form (cream just starts to hold to the whisk, but melts back down after a couple of seconds). The cream will start to thicken and whisk marks will be visible in the cream.
- Add sifted cacao powder and powdered sugar, Irish cream and almond extract to the cream.Start beating on low speed until the powder are slightly incorporated then increase to medium speed. Beat until thick, light and fluffy (1-2 minutes).
- Spoon mousse into cups, serve immediately or chill prior to serving. Top with shaved chocolate. Shave chocolate by running a vegetable peeler along the side of a chocolate square.
- Store in an airtight container in the refrigerator for 2-3 days.