Time: prep: 20 minutes, chill: 1 hour
Hardware: Metal mixing bowl, beater, measuring spoons and cups, microwave proof bowl, 2 wooden skewers, a small glass ramekin, an open flame (a gas stove or a candle), a large plastic spatula, a large spoon, 6-8 martini glasses, plastic wrap, and room in the fridge
- 2 cups whipping cream
- 8 ounces of the best semi-sweet chocolate chips you can afford
- 4 ounces of the best mint chocolate chips you can afford
- 3 ounces of strong coffee
- 1 tablespoon of Bailey’s Mint Chocolate Irish Cream
- 4 tablespoons of butter, chopped into little pieces
- 1 teaspoon flavorless gelatin
- 2 tablespoons of powdered sugar
- Crushed candy canes for garnish
- Chill 1 ¾ cups whipping cream in refrigerator. Chill the metal mixing bowl and mixer beaters in freezer.
- Pour the other ¼ cup whipping cream into the glass ramekin and set aside on the counter.
- In the microwave proof bowl combine the chocolate chips, coffee, Irish Cream, and butter. Microwave on high for 20 seconds, stir with a wooden skewer, and then microwave in 10 second increments, stirring every time, until the chocolate is just melted. It is okay if a few of the chips are still chip shaped. They will melt while sitting. It is important to do this slowly. If you scorch the chocolate, you will need to start over. Set the chocolate aside.
- Sprinkle the gelatin over the cream in the ramekin. Allow the gelatin to sit for about 10 minutes. This is called ‘blooming.’ Carefully heat the cream/gelatin mixture over a very low gas flame or candle. Gently swirl the ramekin and stir it every so often with the other skewer. You want the gelatin to dissolve. If you allow the gelatin to get too hot, you will need to start over.
- Test the chocolate with your finger. It should feel a little warm (just above body temperature). If it has cooled down too much, zap it for 5 seconds and stir. Stir the gelatin mixture into the chocolate and set aside.
- In the frozen mixing bowl, beat the 1 ¾ cups chilled cream and powdered sugar to medium peaks.
- Stir a plop of the whipped cream into the chocolate mixture to lighten it.
- Fold ½ of the remaining whipped cream into the chocolate. Then gently fold in the rest of the whipped cream. Don’t worry if a few streaks of the whipped cream don’t get mixed in completely. The important thing is that you don’t cause the cream to break down.
- Spoon the mousse into martini glasses, cover in plastic wrap, and place in the fridge for at least one hour. You can chill them overnight, if needed.
- Garnish with crushed candy canes.
Adapted from a recipe by Alton Brown