Bailey’s and Jack Daniels Mousse Recipe from Coral Reef |
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Ingredients
Bailey’s Mousse
1 pound white chocolate
5 each of egg yolks
1/8 cup Bailey’s (liquor)
1/4 cup gelatin
1 cup heavy cream
Jack Daniels Mousse
1 pound dark chocolate
5 each egg yolk
1/8 cup Jack Daniels (liquor)
¼ cup gelatin
1 cup heavy cream
Preparation for each dessert plate
4 ounces of Bailey’s mousse
4 ounces of Jack Daniel’s mousse
1 each cigarette décor
Fresh blueberry
Raspberry sauce (raspberry jam with water to make sauce depending on thickness you prefer)
Method
Bailey’s Mousse
Cream egg yolks. Whip heavy cream (not too stiff). Melt chocolate in double boiler. Dissolve gelatin in boiling hot water, add to chocolate. Add Bailey’s to chocolate, blend well; add yolks and fold in. Fold whipped cream into chocolate. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.
Jack Daniels Mousse
Cream egg yolks. Whip heavy cream (not too stiff). Melt chocolate in double boiler. Dissolve gelatin in boiling hot water, add to chocolate. Add Bailey’s to chocolate, blend well; add yolks and fold in. Fold whipped cream into chocolate. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.
Preparation for each dessert plate
Place the Bailey’s mousse on one side of place.
Place the Jack Daniel’s mouse on the other side.
Or Place Chocolate Mousse on the bottom of a glass cup and the white on top. Layer with Ganache and garnish with 1 each cigarette décor wafer.
