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
- 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.
- Remove bowl from heat. Set aside for 5 minutes to cool slightly. Use metal spoon to stir egg yolks into chocolate until well combined.
- 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.
- 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.
- Spoon chocolate mixture evenly into six glasses or serving dishes. Cover with plastic wrap. Place in the fridge for 3 hours or until firm.
- Use an electric beater to beat the extra cream until firm peaks form, then dollop onto mousse and serve.