Ottolenghi’s Dark Chocolate Mousse with Baileys & Mascarpone Cream - IHCC

This week is pot luck at I Heart Cooking Clubs with Ottolenghi & as we can cook whatever Ottolenghi concoction we like I let myself be led astray from all those gorgeous greens & vegetable delights by chocolate. Come on...who hasn’t been lured by chocolate?  

Even better this called for dark bitter chocolate & provided the perfect excuse for me to indulge in one of my favourites; Whittaker’s Dark Ghana with 72% cocoa.  Dark, rich, bittersweet. Even better this Ghanaian chocolate is now 100% Fairtrade Certified so you can feel good while you indulge. Not to mention all those antioxidants!!

This is a dessert for real dessert lovers, real chocolate lovers.  It is decadent & indulgent.  Melt in the mouth dark chocolate mousse topped with a generous dollop of a Baileys Mascarpone...sublime & dangerously addictive. You will think you can’t possibly manage another spoonful but somehow you do. I think there is maybe always just a little space in that other time that you save just for desserts.

Ottolenghi’s Dark Chocolate Mousse with Baileys & Mascarpone Cream

Serves six.

Ingredients

3 eggs
100g / 3.5oz caster sugar
300g / 10.5oz dark chocolate, broken into small pieces
500ml / 18fl oz cream
Cocoa nibs or powder, to finish (optional)

For the Baileys mascarpone cream

200g  / 7oz mascarpone
75ml / 3fl oz Baileys

*A bowl worth licking!

Directions

Place the eggs & sugar in the bowl of an electric mixer & whisk until light, pale & airy.  The longer you whisk, the better, at least 10 minutes. Set a timer & leave them to whisk away while you get on to the chocolate, cream & the hazelnuts.

Place the chocolate in a heatproof bowl & place over a pan of just simmering water. Stir with a wooden spoon until the chocolate is melted.  With the mixer running on medium speed, add the melted chocolate to the egg mix in a steady stream. Please note it is important to combine the two gradually but continuously, with the chocolate going into the eggs & not the other way around.

Whisk the cream, or rather semi-whisk the cream until it firms up just a little, you are looking for the loose ribbon stage; so when you lift the whisk the cream dribbling off should create clear lines in the surface before disappearing. Gently fold the semi-whipped cream into the egg & chocolate until it is all combined.  The mousse can be poured in to one large bowl or into individual dishes. Place in the fridge & chill for at least an hour to set.

For the Baileys cream put all the ingredients in a bowl & whisk. The cheese will go loose and runny, but it should firm up again. Stop when it reaches a very soft peak consistency. Place in the fridge until you are ready to serve.

Serve the mousse with a generous dollop of Baileys cream on top. Dust with cocoa powder or cocoa nibs, if you wish.

What can I say?  Dark, bitter chocolate is always a winner for me.  Add to that the Baileys mascarpone for a little sweetness & the cocoa nibs for a little crunch & you have one of those desserts, that no matter how full you are you will always find a little space* until every morsel of mousse is gone.  If you are a true addict you may even lick the bowl.

*you know that other tummy you have just for desserts??

For more Ottolenghi inspiraton head over here to I Heart Cooking Clubs.

This is also my contribution to this month's Sweet New Zealand being hosted by Marnelli over at Sweets & Brains.

If you like this you might like this Baileys Chocolate Truffle Cake

One year ago Spicy Grilled Salmon & Salsa Two Bite Salad

Two years ago Spinach Pumpkin & Feta Filo Parcels

Three years ago Island Time Part Deux

Enjoy!