BAILEYS IRISH CREAM MOUSSE RECIPES

Steps:

• Melt chocolate, Irish cream and espresso over low heat.
• In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).
• Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
• Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
• Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

Steps:

• Chill six 8 or 9 ounce stemmed dessert glasses.
• In the top of double boiler set over simmering water, whisk together lemon zest, juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the sugar.
• Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens.
• Remove the double boiler from the heat and stir in the butter.
• Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally.
• In a small bowl, combine the remaining 4 egg whites and the cream of tartar.
• Beat with an electric mixer until soft glossy peaks form.
• Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form.
• Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it.
• fold in the remaining egg whites and 1-1/2 cups of the blueberries.
• Spoon into glasses and refrigerate for 1 to 2 hours, or until set.
• At serving time, garnish with the reserved blueberries.