My Chocolate and Baileys Mousse Recipe.

Since I'm rubbish at following instructions, I like to read up on a whole bunch of recipes for one particular dish, then cherry pick and use only the bits from a variety of different recipes that make the most sense to me. It might be a stupid method, but so far, has served me well. This Chocolate Mousse Recipe is no different.

Ingredients:

1 and half pack [150g] of Green & Black's Dark Chocolate - 85%

6 eggs

30g Unsalted butter

Pinch of salt 

A splash of Baileys

Large handful of fresh strawberries

About 2.5 heaped tablespoons of vanilla-infused sugar

Making The Mousse:

1. Break chocolate into inch-sized pieces, place in bowl. Set bowl of chocolate over simmering pan of water to melt. [Bowl mustn't touch the water.] Add butter. Stirring occasionally.
2. Separate eggs. Whites in a big mixing bowl. [Yolks in any old bowl.] Add a pinch of salt to egg whites. Electric-whisk until they form soft peaks.
3. Once chocolate and butter have completely melted. Place aside to let it cool for about 3 minutes. Stir yolks into the now cool, melted chocolate.
4. Fold a large dollop of the whisked egg white into the chocolate. Fold in some air into the mix. Transfer into the rest of the egg whites and fold some more.
5. Add a splash of Baileys into the mix as you fold. [Don't be stingy.]
6. Pour into [red] wine glasses. Cover with cling film and refrigerate.

Making The Topping:

1. Dice the fresh strawberries and sprinkle generously with vanilla sugar. Let it sit in the fridge for a few hours. Or until you need to serve.
2. Just before serving, electric-whisk 1/4 litre double cream until soft 'n' fluffy.
3. Dollop the cream onto mousse and sprinkle with the diced strawberries.

Serves 6. [Or just 2, if you happen to live in the Groves' household.]

As you can see from the pic, my first attempt didn't come out very light or fluffy, but it was still pretty yummy - and the splash of Baileys turned out to be a real crowd-pleaser. I did, however, have a friend who thought the chocolate was a little *too* rich, so if you fancy something lighter, I'd recommend less chocolate [just use 100g] and use the 70% stuff instead.

I'm always on the lookout for improving my little experiments, so if you have any tips and tricks to help me improve this recipe, feel free to post 'em up.