Ideal to make ahead and refrigerate, my recipe for these fabulous chocolate Irish coffee pots has been my lifesavers for entertaining unexpected guests over the busy festive period. I add an extra side shot of Irish cream to keep them smiling till New year!
Most people have a bottle of Irish cream liquor in their cupboard and it doesn’t have to be a known brand. Whether you choose to drink it straight, over ice, in a cocktail or pour it over your icecream, it’s a very useful addition to your drink’s cabinet.
Personally, I like it particularly in a mousse, and this coffee flavoured mousse has just a hint of Irish cream liquor. Serving it in espresso cups makes it ideal to be served as a sweet canapé, or light dessert following a heavy meal. They can be made in advance and kept in the fridge until needed, making them a great dessert to serve over the busy Christmas period when unexpected guests may arrive, or just as an extra treat for yourself while curled up on the sofa…perfect
Make enough for 8 people
- 150g of dark chocolate, good quality
- 2 egg, separated
- 2 tbsp of caster sugar
- 60ml of Irish cream liqueur
- 50ml of espresso, cooled
- 60ml of double cream
- coffee beans, chocolate-coated or a white chocolate flake for extra indulgent
Method
- Break the chocolate into chucks and put in a bowl over a pan of boiling water. Allow the chocolate to cool for 5 minutes
- Separate the eggs
- Whisk the egg yellows with the sugar and then whisk into the chocolate
- Add the Irish cream liquor, espresso and cream and whisk until it’s thick enough to coat the back of a spoon
- Whisk the egg whites until stiff and then fold into the chocolate mixture. Pour into espresso cups and refrigerate before serving
- Serve with a couple of chocolate coffee beans on top or a flake
Now go and do some miles to work the calories off 😊
