Irish Cream Chocolate Mousse

Ingredients

• 6 eggs, separated
• 1/3 cup white sugar
• 1 cup heavy cream
• 3 1/2 tablespoons Irish cream liqueur
• 8 oz Nestle dark chocolate chunks

Method

1. In the largest bowl pour the heavy cream. Whip the cream on medium speed until fluffy and the cream forms stiff peaks. 

2. In medium size mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale and creamy - about 5 minutes.

3. Use a rubber spatula or wire whisk to fold the yolk mixture a small amount at a time into the whipped cream

4. Fold in the Irish cream liqueur, folding just until incorporated.

5. In a microwave-safe bowl, heat the chocolate very gently on low power until melted (about 5 mins) and stir to dissolve any lumps. 

6. Very gently fold the chocolate into the mixture

7. With clean beaters, beat the egg whites on medium-high speed to stiff peaks 

8. Gently fold the egg whites into the chocolate mixture until evenly incorporated. 

9. Spoon the mousse into individual dessert cups or glasses, and refrigerate for 4 to 6 hours.

Serves 8