Sunday, 8 February 2015

Bailey Irish Cream Mousse with Cream Cheese

I was introduced to Bailey's Irish Cream way back in 2007 when as a newly wedded couple we were invited for a dinner at my cousin's place enroute to our Honeymoon in Bali. We were served chilled shots of the Irish Cream whiskey after dinner and what a delicious and boozy gulp it was. On our way back from Bali we got home a big bottle of Bailey's to continue enjoying the shots but amidst work and new marriage pressures, we kept forgetting about it and had to eventually throw away half the bottle as it got spoiled.
This year while we were heading home from our Jordan/Dubai trip, I suddenly caught a glimpse of this small handy bottle and grabbed it immediately with an instant vision of a sinful Tiramisu floating in front of my eyes. While the Tiramisu has still to wait, I was eagerly waiting for an opportunity to inaugurate the bottle and as luck would have it, a close family friend came over for dinner. It was a sudden plan and with no time to shop for the ingredients of a Tiramisu, a mousse seemed to be the perfect way to end a boozy evening. With some cream cheese left over from my baby's birthday Mango Cheesecake, this couldn't get any better. The cream cheese got its due and the Bailey got a perfect indulgent partner to fly all the guests to new highs!!

200 gms cream cheese, room temperature
1/4 cup whipping cream chilled
2-3 tbsp fine grain sugar or castor sugar
1/2- 3/4 cup Bailey's Irish Cream (this totally depends on how strong you want it to taste; I wanted and liked it really strong)
1/3-1/2 cup Hersheys Chocolate Syrup (again depending on your taste and preference)
Chocolate wafers or chocolate sticks for serving

Take the cream cheese in the bowl of your electric mixer and whip till smooth. Add the whipping cream and sugar and best till soft peaks form. Now add the chocolate syrup as per your taste and preference  and whip further. If you have kids eating this, then keep a portion aside for them at this point in individual pudding bowls or ramekins. Now time to make it high!
Add the Bailey Irish Cream 1/4 cup at a time and keep tasting after each addition. Fold in the cream with the help of a spatula rather than beating with a mixer. Stop when you feel the mousse is high enough for you and your guests to handle. 😀
Now take shot glasses or any pudding glass of your choice and keeping the nozzle of your chocolate syrup bottle along the rim of the shot glass, revolve the glass uniformly so that the syrup forms a ring along the rim of the glass. The syrup will then flow down towards the bottom and give a beautiful zig zag pattern to your mousse. 
Now fill the prepared glasses with the mousse to the rim of the glasses and gently tap the bottom to even it out. Chill in the refrigerator for at least 2-3 hours or until served. If you are preparing this s day ahead, be sure to cover the top with a cling wrap once set. Enjoy this sinful dessert and experience new highs!! 

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