Baileys Chocolate Mousse Pie Food

IRISH CREAM CHOCOLATE MOUSSE PIE

Steps:

• In saucepan, sprinkle gelatine over milk. Let stand about 1 minute, then stir over low heat until gelatine is dissolved, about 5 minutes.
• Add chocolate and continue cooking, stirring constantly until chocolate is melted, then stir in vanilla.
• Remove from heat and stir occasionally, adding Bailey's about 5 minutes after removal from heat.
• When mixture forms mounds when dropped from a spoon, fold in whipped topping and turn into crust.
• Garnish with whipped topping and shaved chocolate curls if desired. Chill at least 4 hours before serving.

BAILEY'S CHOCOLATE MOUSSE (PERFECT FOR ST. PATRICK'S DAY)

Steps:

• Pour milk into a medium saucepan.
• Sprinkle gelatin over the milk and let it sit about 1 minute.
• Turn on low heat and stir until completely dissolved. About 5 minutes.
• Add chocolate chips and continue stirring until melted.
• Stir in vanilla.
• Remove from heat.
• Let sit about 5 minutes, stirring occasionally.
• Add Bailey's.
• Let cool until peaks form when mixture is dropped from a spoon.
• Fold in whipped topping.
• Turn into prepared crust or serving bowls.
• Chill at least 4 hours. I know it's hard to wait, but it's worth it!
• Garnish with fruit or additional whipped topping. Enjoy!

DEATH BY CHOCOLATE MOUSSE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
• In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
• Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
• Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
• In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
• Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

BAILEY'S CHOCOLATE MOUSSE PIE

Steps:

• In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes.
• Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla.
• Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon (this may take quite awhile to happen- don't give up), fold in whipped topping.
• Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

BAILEYS CHOCOLATE MOUSSE

Steps:

• Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water.
• Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approximately 5 minutes. Whisk the entire time, being careful not to have scrambled eggs.
• Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium - high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approximately 10 minutes.
• While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm.
• In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form.
• Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain.
• Place in a bowl, cover with saran wrap and chill till set, overnight.
• Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out.
• This is also excellent served as just a mousse dessert.

BAILEY'S CHOCOLATE MOUSSE

Steps:

• Beat the whipping cream in a chilled large bowl with an electric mixer on high speed until stiff peaks form.
• Pour the Bailey's and chocolate syrup over the whipped cream. Fold ingredients together until blended.
• Spread into 9-inch pan, ungreased.
• Cover and freeze for at least 4 hours. Store in freezer.