Chocolate Irish Coffee Mousse
1 1/3 cups whipping cream
1 tsp instant espresso powder (or instant coffee)
2 Tbsps granulated sugar
Generous dash salt
4 (2 oz) squares semi-sweet or bittersweet chocolate, finely chopped
2 Tbsp Baileys Original Irish Cream Liqueur
2 Tbsp vegetable oil
1. Heat 1/3 cup whipping cream and espresso powder in a medium saucepan and over medium heat to a boil. Remove from heat. Let stand for at least 10 minutes (the longer it stands the stronger the espresso flavor will be). Add sugar and salt. Cook until sugar dissolves and cream comes to a boil. Remove from heat and add chocolate. Let stand for 1 minute. Stir until melted and smooth. Add liqueur and oil. Whisk until fully combined and creamy. Let cool about 15 minutes or until tepid.
2. Beat remaining cream in bowl until soft peaks form. Cover and refrigerate. Fold one-half of the cream mixture into the chocolate mixture to lighten it. Gently fold in remaining whipped cream.
3. Spoon or pipe mousse into 4 tall glass coffee mugs or place in a 1 quart soufflé dish. Cover and refrigerate for 2 hours until set. (The mousse can be made up to 2 days in advance).