Light and fluffy mousse with Irish cream will sweep your guests off their feet. Invite your friends to come and taste it!
1¼ cups (310g)
CREAM - SINGLE (POURING)
2 ½ bar (250g)
DARK CHOCOLATE - FINELY CHOPPED
½ cup (125g)
MASCARPONE
4 tbsp (60g)
ESPRESSO COFFEE
4 tbsp (60g)
WHISKY
2 tbsp (40g)
POWDERED SUGAR
PREPARATION
Place the coffee, whisky, ½ cup (125ml) of the cream and the chopped chocolate in a small saucepan over medium heat and stir until melted and smooth. Transfer to the bowl of an electric mixer. Allow to cool slightly.
Add the mascarpone, the remaining cream and the sugar. Whisk on high speed until stiff peaks form.
Spoon into 4 x 1-cup-capacity (250ml) serving bowls and refrigerate for 20 minutes.
Dust the mousse with the cocoa and serve with the chocolate-dipped biscuits. Serves 4
