Bailey's Irish Cream Mousse

Just in time for St. Patrick's Day, I'm bringing you the most decadent, creamy, sublime mousse you've ever tasted.  I've resigned myself to the fact that I'm probably never going to perfect gluten-free baked goods, so I've decided that I will strive to perfect all of the desserts that are naturally gluten-free.  Stay tuned for panna cottas, pots de cremes, pavlovas, mousses and more!  The best mousse should be rich in flavor, while remaining light, fluffy and silky in texture.  This is the real deal.  A true chocolate mousse with a hint of Irish Cream liqueur, made with authentic technique.  Trust me, it's worth the effort to do things the old school way. Once you taste this, you'll be addicted.  Try changing up the liqueurs with Chambord (raspberry) Grand Marnier (orange) or even peppermint!  The creativity is endless once you start with the foundation of this fabulous mousse.

The most decadent, silky mousse
you will ever taste.

Whisk together egg yolks and sugar.
Add Bailey's.  

Melt together chocolate chips and
coffee.  Then add butter.

Combine these two mixtures.

Whip the egg whites with
salt and sugar until stiff peaks form. 

Carefully fold egg whites into the
chocolate mixture.  Chill
for several hours.

Garnish with whipped cream
and sprinkles.
Enjoy a true treat.

BAILEY'S IRISH CREAM MOUSSE

4 egg yolks
1/4 cup granulated sugar
1/4 Bailey's Irish Cream Liqueur
3/4 cup semi sweet chocolate chips
4 tablespoons brewed strong coffee, cooled
3/4 cup unsalted butter, softened and cut into cubes
4 egg whites
pinch salt
1 tablespoon granulated sugar
fresh sweetened whipped cream for garnish
sprinkles for garnish if desired

Whisk together the egg yolks and 1/4 cup granulated sugar in a stainless steel mixing bowl until completely smooth and slightly thickened.  Pour in the Bailey's and continue to whisk.  Place bowl over  pot of simmering water and whisk for 3-4 minutes until the mixture thickens up.  Once thickened, set the bowl into a larger bowl of ice water.  (Be careful not to get water in to the mixture, you just want to cool it down rapidly.)  Whisk over the cool water for 3-4 minutes.  The mixture should be about the consistency of mayonnaise.  Set aside.  In another bowl, over the pot of simmering water, melt the chocolate chips and coffee together.  Remove from heat and add the cubes of butter, stirring until completely smooth.  Slowly whisk this mixture into the egg yolk mixture until completely smooth.  Set aside.  With a stand mixer or hand mixer, beat the egg whites and salt until soft peaks form.  Sprinkle with 1 tablespoon of granulated sugar and beat until the whites have reached stiff peak form.  Stir 1/4 of the egg whites into your chocolate mixture, then carefully fold the remaining whites until mixed in.  (This step takes patience but is so worth it!) Pour mousse into serving dishes and chill in the refrigerator for 2 or more hours.  Garnish with freshly whipped cream and sprinkles if desired.