Bailey's Chocolate Mousse Filling
4 large eggs
1 ½ cups whipping cream
1/3 cup sugar
12 ounce semi sweet or bittersweet chocolate (good quality)
1/4 cup Bailey's
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Whisk the eggs and sugar together in a metal bowl ( I use my kitchen-aid bowl). And set it
over a pan of simmering water. Whisk the mixture until it reaches a temperature of 160
degrees (use an instant read or candy thermometer), it should take approx. 5 minutes.
Whisk the entire time, being careful not to have scramble eggs. Remove bowl from the pan
of simmering water and place on your mixer and beat with the whisk attachment at medium
-high speed until it is cool to your touch ( on the outside of the bowl) and very thick.
This should take approx. 10 minutes . While beating the egg and sugar mixture, melt your
chocolate and cool to lukewarm. In a separate bowl combine the whipping
cream and Bailey's together and beat until stiff peaks form. Pour the melted chocolate
over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream
mixture. I will add a small amount of the cream mixture and blend it in (this will lighten
up the mixture a bit) and then fold in the remaining until almost on streaks of white
remain. Place in a bowl, cover with saran wrap and chill till set, overnight. Once set, it
can be spread over a cake layer to be used as a filling. Make sure you pipe a dam of your
buttercream around the outer edges of the layers to prevent the mousse from being pushed
out. This is also excellent served as just a mousse dessert.
This Recipe was given to me by the Cake Lady from the
Wilton Site and with her permission to post.
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