Last night I made our customery Christmas dinner. Very similar to previous years we started with a simple bruschetta, followed by a traditional turkey Christmas dinner and this year we finished with a Baileys chocolate mousse. It wasn’t bad and for once I didn’t get flustered in the kitchen and the gravey turned out OK (slighty salty but for me thats good!)
Baileys Chocolate Mousse Recipe (based on recipe from Waitrose)
175g Green & Black’s Organic Dark Chocolate, broken into small pieces
Knob of butter
5 large eggs, separated (3 yolks, 5 whites)
2 tbsp Baileys
1. Place the chocolate and butter in a large heatproof bowl over a pan of gently simmering water. Leave to melt for 2-3 minutes – do not allow the bowl to touch the water. When it has all melted, remove from the heat and allow to cool slightly.
2. Using a wooden spoon, beat the egg yolks into the chocolate with the liqueur.
3. In a clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Using a large metal spoon, gently fold the whites into the chocolate mixture until completely incorporated.
4. Divide the chocolate mousse between 4 glasses and place in the fridge to set for at least 2 hours.