Chef Judi Gallagher’s Irish Cream Cocoa Mocha Mousse
www.judigallagher.com
This is a recipe I used at my very first restaurant and catering business. I wanted to find a creative yet very simple dessert for St. Patrick’s Day to share with special friends.
Ingredients
1 butter pound cake (loaf)
For the mousse:
2 tsp. instant espresso
1 tsp. vanilla extract
1/3 cup Irish Cream liqueur
3 cups heavy cream
1 ½ cups sifted confectionery sugar
¾ cup unsweetened cocoa powder, sifted
Pinch of salt
Directions
- Chill beaters and bowl at least 1 hour.
- In a large chilled bowl dissolve instant coffee with vanilla and Irish Cream. Add sifted sugar, heavy whipping cream and cocoa powder and salt
Beat until stiff peaks form. - Spoon into serving dishes or take a loaf pound cake and remove from pan. Peel off top layer of crust if necessary.
- Slice length-wise into five long slices. Frost each slice and assemble. Frost sides and top. Cover and refrigerate. Slice width side to get the layered affect and serve with an extra dollop of whipped cream and mint leaf and an espresso cup of Irish cream and a good Irish Blessing.
