~8oz of dark chocolate (I used a combination of: Ghirardelli's 100% chocolate, Baker's unsweetened chocolate, and a few squares of Baker's semi-sweet chocolate) broken into small pieces
~1 tbsp butter
5 large eggs separated (3 yolks, 5 whites...use the other whites for breakfast, or lunch...or dinner for that matter)
2 1/2 tbsp Bailey's Irish Cream
- Place the chocolate and butter in a large heatproof bowl over a pan of gently simmering water. Leave to melt for 2 - 3minutes - do not allow the bowl to touch the water.
- When all the chocolate has melted, remove from the heat and set aside to cool slightly.
- Beat the egg yolks and liqueur into the chocolate with a wooden spoon. This will form a rather cake-like mixture.
- In a clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks.
- Using a large metal spoon, gently fold the whites into the chocolate mixture until completely incorporated. Because of the cake-like texture of the chocolate mixture, this calls for some super gently, but very thorough folding!
- Divide the chocolate mousse between 5 - 6 glasses and place in the fridge to set for at least 2 hours.