Ingredients:
- 4 eggs
- 3 sheets of 180 Bloom Gelatin Sheets
- 15 ml Baileys Irish Cream
- 350 g Milk Chocolate
- 100 g Semi-Sweet Chocolate
- 946 ml heavy cream
Cooking method:
- Make whipped cream using the heavy cream and set in a cool place
- Heat the chocolate in the microwave using intervals of 30 seconds, stirring in between to prevent the chocolate from burning until melted (usually 3 to 4 cycles)
- Bloom the Gelatin in cold water
- On a double boiler whisk the eggs until they double in volume
- Add in the bloomed gelatin and whisk until dissolved
- Add the melted chocolate to the eggs and whisk to combine
- Add the Baileys Irish Cream, again whisk until incorporated
- Using a rubber spatula fold in the whipped cream
- Transfer to a container for storage, refrigerate to allow the mousse to set before use
My tip is to add a few ice cubes to the gelatin cold water to prevent the water from turning warm while preparing the eggs.