Custards and Mousses and Pots

Chocolate Mousse (contains alcohol)


One problem I have with baileys and melting chocolate, which is what i used to make this mousse with, is that is causes the chocolate to freeze up. It’s a similar problem I had with the chocolate pots until I switched from baking chocolate to regular chocolate and tried it with a dash of Fragoli. But this time with using the Fragoli in the mixture it was wonderfully smooth and richly flavoured, and I would recommend having it with fresh strawberries and cream because the combination is divine.

I originally found the recipe here, but not many people I know are actually fans of Tia Maria – including my wallet. So I went straight for the liqueurd that I had on hand the first time. Don’t worry if you use a different liqueur and it freezes up as you’re stirring it over the boiling water, as later you mix egg yolks with it and it becomes a smooth mixture again. And this recipe is a huge

Adapted from Sara Hobbs’

Tia Maria Chocolate Mousse

Serves: 6, Prep: 20-25 mins, Chill: 3hrs


  • 200g dark cooking chocolate, chopped
  • 20-25g butter
  • 2 tbs fragoli liqueur
  • 1 cup thickened cream
  • 3 eggs, separated
  • 1/2 cup thickened cream, extra


  1. Place chocolate, butter and fragoli in a heatproof bowl over a saucepan of simmering/boiling water (make sure bowl doesn’t touch water).  Stir for 5 minutes or until mixture is smooth.
  2. Remove bowl from heat. Set aside for 5 minutes to cool slightly. Use metal spoon to stir egg yolks into chocolate until well combined.
  3. Use an electric beater to beat the cream until soft peaks form. Use a metal spoon to gently fold the cream into the chocolate mixture until combined.
  4. Use an electric beater to beat the egg whites in a large, clean dry bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into the chocolate mixture. Fold in the remaining egg whites until combined.
  5. Spoon chocolate mixture evenly into six glasses or serving dishes. Cover with plastic wrap. Place in the fridge for 3 hours or until firm.
  6. Use an electric beater to beat the extra cream until firm peaks form, then dollop onto mousse and serve.

2 thoughts on “Chocolate Mousse (contains alcohol)

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