SHF #27: Chocolate by Brand (Part 2 of 2)

| January 23, 2007 | 0 Comments

When I heard that Sugar High Friday was being hosted by David Lebovitz and the theme was “Chocolate by Brand” I just knew I had to join in. But what to make? What delicious confection should I craft and with what chocolate?

I started with a thick and rich dark chocolate mousse (see Part 1 of 2) but wanted to craft something a little lighter and with a more unique flavor. I was running out of heavy cream though and didn’t want to run to the store for more unless it was absolutely necessary.

Then I remembered: we have an unopened bottle of Bailey’s Irish Cream in the basement. The gears in my head got to turning. What if I substituted the Irish Cream for some of the heavy cream? What would that take like? What would it look like?

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I talked it over with my husband who said that as long as it didn’t reek of alcohol he’d give it a shot (what a glowing endorsement, right? LOL). So off I went.

The Chocolate:
This time I used 2 oz of Trader Joe’s Bittersweet Chocolate and 2 oz of Trader Joe’s 70% Dark Chocolate. Why these two chocolates? I had them on hand, and have used both successfully in chocolate mousses before. As I noted in part 1 of this entry, Trader Joe’s chocolate is from Belgium.

Now a quick note:
Although the Irish Cream is heated, it isn’t made hot enough or cooked long enough for the alcohol to burn off, I think. So this is an adults only dessert.

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CB recipe

Adults-only Mudslide Mousse
serves 4

1/2 cup Bailey’s Irish Cream
1 egg
1/8 cup sugar
2 oz bittersweet chocolate
2 oz 72% dark chocolate
3/4 cup heavy cream

In a small saucepan, heat the Bailey’s Irish Cream until wisps of steam come off it. Do not let it boil.

At the same time, beat the egg in the bowl of a mixer until light yellow and frothy. Gradually beat in the sugar. Then beat in half of the Irish Cream.

Stir sugar, egg and Irish Cream mixture into the saucepan. Cook on low for about 5 minutes, whisking constantly.

Stir in chocolate until fully melted.

Cover pot and place in the refrigerator for about 2 hours, stirring once or twice.

Use a mixer to beat the heavy cream until stiff peaks form. Add chocolate mixture to the bowl and beat on low until it begins to combine then beat on high until fully combined.

Spoon mousse into individual serving glasses and chill until ready to serve. Top with homemade whipped cream.

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(In the interest of full disclosure, I ran out of heavy cream and had to use low-fat Cool Whip for these photos . . . fresh, homemade whipped cream would be so much better.)

Category: Dessert

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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