Baileys and Chocolate Mousse with Thermomix

Autor: Redacción Publicado el: 15/02/2024

200g chopped dark chocolate
4 egg yolks and
4 egg whites
3 tablespoons (45 ml) of Baileys
85 ml cold whipping cream
85g sugar
A pinch of salt

Whip the cream until stiff peaks form and set it aside for later (remember that both the cream and the mixing bowl should be very cold), at medium/high speed until firm.

Put the dark chocolate in a bowl and melt it in the microwave, in 20-second intervals to prevent burning. Let it cool slightly before mixing with other ingredients (it's not good if it's too hot).

Add the egg yolks and mix, then continue mixing with the 3 tablespoons of Baileys.

Add the reserved whipped cream and carefully fold it in with a spatula. Set aside.

Put the egg whites in a bowl with a pinch of salt and begin to beat them at medium speed, again with our Thermomix.

When they start to turn white, add the sugar, tablespoon by tablespoon, and increase to speed 8 until you get a firm and glossy meringue.

Incorporate the meringue into the previous mixture in two or three additions, making gentle and enveloping movements with a spatula until everything is well mixed, trying not to lose the air from the meringue.

Divide the mousse among the serving dishes and let it rest in the refrigerator preferably until the next day.

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