Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
200g dark chocolate (70% cocoa)
6 tbsp Baileys The Original Irish Cream
300ml double cream
3 British Blacktail egg
2 tbsp caster sugar
Chop 180g dark chocolate into small pieces and put in a heatproof mixing bowl with 5 tbsp Irish cream. Heat 200ml cream in a small saucepan until almost boiling. Pour the hot cream over the chocolate, leave for 1 minute, then stir until smooth and combined.
Separate the eggs into two bowls. Using electric beaters, whisk the whites until they just reach stiff peaks. Without rinsing the beaters, beat the yolks and sugar until just combined. Use a spatula to stir the yolks into the chocolate until combined.
Next, fold in the egg whites in 3 additions, trying to keep as much air in the mixture as possible. Pour into glasses or ramekins; chill for at least 4 hours until set.
When ready to serve, put the remaining 100ml double cream and 1 tbsp Irish cream in a mixing bowl and whisk into soft peaks. Grate the remaining 20g chocolate. Spoon a dollop of cream on top of each mousse pot and scatter with a little grated chocolate to serve.
To give the mousse a stronger coffee kick, add 1⁄2 tsp espresso powder to the cream while heating it.
Typical values per serving when made using specific products in recipe
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
0 in trolley
Quantity of Lindt Excellence Dark Chocolate 70% Cocoa in trolley 0