Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream
This decadent dessert is a luxurious combination of rich dark chocolate, smooth Baileys Irish Cream mousse, topped with whiskey caramel sauce and fresh whipped cream.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6 ounces dark chocolate chopped
- 1 teaspoon vanilla extract
- ⅓ cup water
- 3 tablespoons Baileys Irish Cream
- 4 teaspoons sugar for egg whites
- 2 egg whites
- ½ cup sugar for caramel sauce
- ¼ cup water for caramel sauce
- 3 tablespoons butter cubed and room temperature
- 2 tablespoons Irish whiskey
- Sea salt pinch
- ½ cup heavy whipping cream plus 2 tablespoons for sauce
- 1 tablespoon powdered sugar
- 1 tablespoon Irish whiskey for the whipped cream
Instructions
Instructions
- Melt dark chocolate over simmering water and stir until smooth and glossy.
- Stir in vanilla, Baileys, and water. Set aside to cool.
- Whip egg whites and gradually add sugar until stiff peaks form.
- Gently fold egg whites into the chocolate mixture until no streaks remain.
- Chill mousse in the fridge for at least 2 hours to set.
- For caramel sauce, boil water and sugar until amber. Off heat, whisk in butter and whiskey.
- Whip cream with powdered sugar and whiskey until soft peaks form.
- Serve mousse topped with caramel sauce and whipped cream.
Notes
Serve chilled with a garnish of extra chocolate shavings or a sprig of mint.