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Issue Date: February 2008

Bailey’s Dark Chocolate Mousse Cake

Yield 6 cakes

1 egg yolk
4 tablespoons sugar
5 ounces mascarpone cheese (room temp)
2 egg whites
2 tablespoons sugar
2 ounces melted dark baking chocolate
1 ounce Baileys Irish Cream
2 gelatin sheets (soaked)


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


1 cup heavy cream
1 ounce crushed coffee beans
2 egg yolks
4 tablespoons sugar
1 ounce melted chocolate


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.

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