Mouthwatering Gluten-Free Irish Cream Mousse

Allergens

Dairy, Egg (in liqueur)

Ingredients

• 1 cup heavy whipping cream
• 6 oz dark chocolate (70% cocoa), chopped
• 1/3 cup Irish cream liqueur
• 2 tbsp unsalted butter, softened
• 2 tsp pure vanilla extract
• A pinch of sea salt
• Fresh berries and mint leaves, for garnish

Instructions

1. In a medium saucepan, heat the heavy whipping cream over low heat until it is warm but not boiling. Remove from heat and set aside.
2. In a double boiler or in the microwave, gently melt the dark chocolate. Stir until smooth and set aside to slightly cool.
3. In a large mixing bowl, combine the melted chocolate, Irish cream liqueur, softened butter, vanilla extract, and a pinch of sea salt. Mix well.
4. Slowly pour the warm heavy whipping cream into the chocolate mixture while continuously whisking until fully combined and smooth.
5. Cover and chill the mousse mixture in the refrigerator for at least 2 hours or until it sets.
6. Once set, whisk the chilled mousse until light and fluffy. Spoon the mousse into individual serving dishes and garnish with fresh berries and mint leaves. Serve immediately.

Chef’s Insight

The key to this recipe is finding the perfect balance between the richness of the chocolate and the sweetness of the Irish cream liqueur.

Notes

This recipe is not suitable for those with lactose intolerance or egg allergies.