1. Heat yolks and first amount of sugar in a double boiler to 160 degrees F. 2. Whip mixture in an electric mixer until ribbons form. 3. Melt the chocolate in a microwave for 1 minute — do not burn. 4. Add chocolate to yolk mixture, and then add the Baileys. 5. Whip the egg whites and then add the remaining sugar. Whip for 1 minute more, then fold into the yolk mixture. 6. Drain soaked gelatin, then fold in. 7. Pipe in desired mold, let set for 2 hours. 8. To serve, top with whip cream, chocolate sauce or espresso anglaise.
Espresso Anglaise
Ingredients:
1 cup heavy cream 1 ounce crushed coffee beans 2 egg yolks 4 tablespoons sugar 1 ounce melted chocolate
Method:
Mix sugar and yolks in a bowl. Bring cream and coffee to a boil, then strain out the beans. Add the cream to the yolk mixture, then add the chocolate. Continue to heat over a double boiler until it coats the back of a spoon. Chill and serve.
