Bailey’s Chocolate Mousse Cake

What you need

  • 225g plain chocolate, broken in pieces
  • 110g N.Ireland butter
  • 110g caster sugar
  • 4-5 egg yolks
  • 2 tablespoons Bailey’s Irish Cream or Irish Mist
  • 450ml Dale Farm double cream

What to do

  1. Using extra butter, grease a piece of parchment paper to fit inside a 9 in (23cm) springform cake tin.
  2. Melt chocolate. Put the butter, sugar, egg yolks, Bailey’s and melted chocolate into a food processor or blender. Mix well for about 3-4 minutes. Whip cream to soft peaks.
  3. Transfer chocolate mixture to a large mixing bowl and fold in the whipped cream. Pour the mixture into the prepared cake tin and place in the freezer overnight.
  4. Serve straight from the freezer. Decorate with cocoa powder.

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