Bailey'S Chocolate Mousse

• 16 ounces semisweet chocolate
• 4 ounces unsweetened chocolate
• 1/2 cup Baileys Irish Cream
• 1/2 cup heavy cream
• 4 tablespoons brewed espresso or 4 tablespoons coffee
• Sugar syrup
• 2 tablespoons sugar
• 4 tablespoons water
• 1/2 cup egg white (about 4 eggs)
• 1 quart heavy cream
• 3/4 cup sugar

1. Melt chocolate, Irish cream and espresso over low heat.
2. In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230u0b0F., soft ball stage. (Remove from heat at 224u0b0F; mixture will begin to caramelize at 232u0b0F.).
3. Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
4. Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
5. Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

chocolate, chocolate, irish cream, heavy cream, espresso, sugar syrup, sugar, water, egg white, heavy cream, sugar

Taken from www.food.com/recipe/baileys-chocolate-mousse-213080 (may not work)