Here they are! The new and beautifully improved photos by myself and my new camera! And they are accompanying a delectable recipe for a deeply rich and decadent chocolate mousse. What could be better than a dark chocolatey mousse? A dark chocolatey mousse that is waltzing with the flavor of Bailey's Irish Cream, of course. Why didn't it dawn on me before?!

~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.
Amazing! A mousse that doesn't use every pot and pan in your kitchen and is still so rich and dreamy... I may go make some more actually, all the dinner party ate them up last night!

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