|Easy Breezy Recipes
Chocolate mousse recipes abound in all shapes and sizes, some are complicated, and some, like this one, are very easy to make. However, that doesn’t make it any less delicious. This one gets made frequently in our house, and doesn’t last long! I use a blend of white and milk chocolate because I feel that creates a perfect complement to the baileys, and the amaretti biscuits.
This is the sort of recipe that can be easily adapted with all sorts of different flavours, as long as you retain the same ratio of chocolate to cream, and don’t add too much of any ingredient that contains a lot of water, as this could affect the ability of the chocolate and cream to blend together smoothly. I’ve included some other varieties we frequently indulge ourselves in at the end of the recipe, which will hopefully spur you on to dream up your own concoctions.
HELPFUL HINTS: The trick with this recipe is to get the chocolate and cream to the right temperatures so that when they are blended together, the chocolate doesn’t “melt” the cream (which has all the lovely little air bubbles in it because of all the whisking you’ve been doing), and the cream doesn’t make the melted chocolate instantly solidify into little bits. For that reason, I’d suggest you get the cream out of the fridge about half an hour before starting, so that it can warm a little, and don’t forget to let the chocolate cool a little before adding it to the cream!
300ml (10 fl oz) Double Cream
100g (3.5 oz) Milk Chocolate
200g (7 oz) White Chocolate
100ml (3 fl oz) Irish Cream (Baileys, or any other brand)
Half a dozen small hard amaretti biscuits
Melt the Milk and White Chocolate together gently in a double boiler (or a pyrex bowl over a saucepan with a bit of water in the base), and then set aside to cool a little. Meanwhile, whip the double cream until it just shows the trail of the whisk. Gently fold the cream and melted chocolate together. Then add the Irish Cream, a little at a time, stirring constantly and gently. Pour into individual ramekins, and top with an amaretti biscuit to garnish.
Leave to set in the fridge for a couple of hours. The finished dessert should be consumed within 3 days of making, unless it is frozen, in which case it will keep in the freezer for at least 3 weeks, if kept inside a tightly sealed box.
Calories per portion: 585 kcal
Fat per portion: 44g
Makes about 6 portions
Substitute dark chocolate for the milk and white chocolate, and add about 200g of fresh raspberries to the mix at the end, folding them in gently to avoid squashing them.
Replace the milk chocolate with white chocolate, and add a few drops of peppermint oil to counteract the sweetness of the white chocolate.
Make some caramel by boiling up 90g of granulated sugar with 3 tablespoons of water in a heavy-based saucepan until it is a pale golden brown. Pour it onto a greased baking sheet, and leave for a few hours until cool, then put in a bag and break into small pieces using a rolling pin. Replace the white and milk chocolate with 100g dark chocolate, and 200g milk chocolate to make a really richly chocolatey milk chocolate, and stir the little pieces of caramel into the mousse at the end.
Double the batch size, omit the Irish cream and amaretti cookies, and split the chocolate content into dark, milk and white (i.e. 200g each of white, milk and dark chocolate. Mix them up in separate batches, and either pour into a loaf tin in layers (allowing them to set in between), or pour small amounts into a large serving bowl, stirring together gently at the borders between the colours, to achieve a marbled effect. Delicious served with a fruit coulis!