This rich deep chocolate mousse is unforgettable. Made richer with mascarpone cheese, strong coffee and Baileys Irish Cream, it very well may become your new favorite! Mousse is fairly simple to construct with the bulk of the Total Time being chilling. It definitely may be made ahead for an event, just ensure it is fully sealed and kept in the refrigerator.
Place the chocolate in a heatproof metal bowl on top of a saucepan of boiling water. Stir often until the chocolate melts fully. Remove from heat to cool for 5-10 minutes.
Using a mixer, beat the mascarpone cheese until smooth. Add the sugar; beat to combine.
Starting at a slow mixing speed add the coffee and Baileys. Once the liquid begins to mix in, increase the speed to medium to fully incorporate all the ingredients. Stir the mixture into the slightly cooled chocolate.
Whip the heavy cream until stiff peaks appear (but not so much that it becomes dry). Fold the cream into the chocolate mixture.
Spoon the mousse into 6 ramekins, cover and chill until set; 2-3 hours (or overnight).
Mousse is fairly simple to construct with the bulk of the Total Time being chilling. It definitely may be made ahead for an event, just ensure it is fully sealed and kept in the refrigerator.How to StoreCover the individual ramekins with plastic wrap. Store them in the refrigerator for 4-5 days.Adapted from Irish Country Cooking