Whiskey Cream Mousse Food
WHISKEY CREAM MOUSSE
Make and share this Whiskey Cream Mousse recipe from Food.com.
Provided by Latchy
Categories Dessert
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine gelatin, coffee and water in a small bowl, cook on HIGH for about 20 seconds or until gelatin is dissolved, cool, DO NOT allow to set.
- Whip cream and sifted icing sugar until soft peaks form, fold in gelatin mixture and Baileys; pour into 4 dishes (1/3 cup capacity) refrigerate, then enjoy.
Nutrition Facts : Calories 363, Fat 30.6, SaturatedFat 19, Cholesterol 113.2, Sodium 44.8, Carbohydrate 17.5, Sugar 14.9, Protein 2.5
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- in a mixing bowl, whip the heavy whipping cream with an electric hand mixer (or any electric mixer) on high until stiff peaks form. The whipping cream is done when the cream is stiff and there are noticeable "clumps". This should only take a couple minutes.
- Melt chocolate chips (halfway) in a small saucepan on the stove over low heat, stirring constantly to avoid overcooking. Remove from heat before the chocolate chips have melted completely.
- Away from heat, stir the chocolate until entirely melted and smooth, then add whiskey and vanilla. (If you opt to add more whiskey, do so 1 tsp at a time and stir between). Quickly stir to incorporate and pour in to the whipped cream while it's still melty. Fold chocolate into the whipping cream with a spoon/spatula (or use an electric mixer on low) until fully incorporated.
- Chill in the fridge for at least ten minutes to allow it to become dense and "custard-like". Once chilled, spoon into a whiskey or shot glasses. I recommend to enjoy once it returns to nearly room temperature. Then, Garnish with whipped cream and chocolate shavings!
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