Jameson’s Chocolate Mousse
I am going to immediately tell you: This post does NOT include a recipe. My Jameson’s Chocolate Mousse used the recipe from Tieghan at Half Baked Harvest. I halved it, and made miniscule tweaks.
First, feel free to check out the video, made using the Jumprope app.
And a list of hints:
- Rather than microwave the chocolate—we don’t have a microwave. Or a dryer, for that matter—I go old school and melt the chocolate, butter, and coffee powder over a bowl of simmering water.
- Not a change, but it is very easy to start scrambling the egg yolks. Keep the heat low, have a vigilant eye, and if you get even a teeny bit of scrambling, push the egg yolks through a fine mesh sieve.
- Be sure to cool the chocolate to warm (not hot) before adding it to the eggs.
- I add a pinch of salt before beating the egg whites.
By the way, I do not like whiskey—the Irish, non-blended version, always with an “e”—or its Scottish, e-less, and apparently superior cousin, whisky. I HATE bourbon. Yet the Jameson’s adds a marvelous je ne sais quoi smoothness to the mousse. That, plus the Bailey’s in the whipped cream: decadent as can be.
The mousse is great any time, and you could easily serve it with a French dinner. Heck, you can serve it with any dinner. Or no dinner at all! Just swap out the booze (or not). We had it after our main course of the Roasted Salmon with Fresh Greens Bowl (recipe at the link). After a main that healthy, the mousse feels especially decadent.
We followed that up with The Secret of Kells and an episode of Derry Girls. A stellar, vicarious Irish night.
Final note: I halved Tieghan’s recipe; it made 3 small mousses, and we split one every night; it’s that rich and tasty. Enjoy!!