This recipe is presented in collaboration with Baileys.
A delicious, airy and intense chocolate mousse flavored with Baileys Salted Caramel – the perfect dessert to serve when you need to surprise your guests.
You can read much more about Baileys and the different variants here.
Please note that the dessert contains alcohol and must not be served to persons under 18 years of age.
Chocolate mousse (serves 6-8)
250 g good quality dark chocolate
8 pasteurized egg yolks
70 g confectioner’s sugar
50 ml Baileys Salted Caramel
500 ml whipped cream
120 g sugar
20 g butter, cold and cubed
2 tbsp. Baileys Salted Caramel
1 little tsp. bicarbonate of soda
50 g popped popcorn
200 ml whipped cream
Edible gold dust (optional)
Melt the chocolate in a baine marie. Don’t let it get too hot. Whisk the egg yolks and confectioner’s sugar until light and fluffy. Pour the chocolate into the egg mixture in a thin stream as you whisk at a low speed. Add the Baileys. Then whisk the cream to a light foam in another bowl and fold it gently into the chocolate-egg mixture. Divide the chocolate mousse into serving glasses (or a large bowl) and refrigerate for about 2 hours or 1 hour in the freezer.
Melt the sugar in a thick-bottomed saucepan. Stir in the pan every so often with a wooden spoon so the sugar doesn’t burn. When all the sugar has melted and turned into a golden caramel, add the butter a little at a time and stir until it is melted. Remove the pan from the heat, add the Baileys and stir. Then add the bicarbonate of soda as you continue to stir. Quickly fold the popcorn into the caramel and pour them out onto a sheet of baking paper. Allow the popcorn to cool. Then chop or break it apart.
Just before serving, decorate the chocolate mousse with whipped cream, caramel popcorn and maybe a little sprinkling of gold dust. Enjoy!