200g dark chocolate (70% cocoa solids)
6 tbsp Baileys The Original Irish Cream
300ml double cream
3 medium British Blacktail Free Range Eggs*
2 tbsp caster sugar
1 Chop 180g dark chocolate into small pieces and put in a heatproof mixing bowl with 5 tbsp Irish cream. Heat 200ml cream in a small saucepan until almost boiling. Pour the hot cream over the chocolate, leave for 1 minute, then stir until smooth and combined.
2 Separate the eggs into two bowls. Using electric beaters, whisk the whites until they just reach stiff peaks. Without rinsing the beaters, beat the yolks and sugar until just combined. Use a spatula to stir the yolks into the chocolate until combined. Next, fold in the egg whites in 3 additions, trying to keep as much air in the mixture as possible. Pour into glasses or ramekins; chill for at least 4 hours until set.
3 When ready to serve, put the remaining 100ml double cream and 1 tbsp Irish cream in a mixing bowl and whisk to soft peaks. Grate the remaining 20g chocolate. Spoon a dollop of cream on top of each mousse pot and scatter with a little grated chocolate to serve.
To give the mousse a stronger coffee kick, add 1⁄2 tsp espresso powder to the cream while heating it.