Ultimate Irish Cream Chocolate Mousse

"Definitely a 5 star for flavor but 4 stars for the way the recipe is written! The first step should be to whip the cream. Also, in case people don't know the bowl and beaters should be chilled in frid..." See morege for a while. Use a metal bowl..I just put the entire bowl and beater from my Kitchen-Aide mixer into the fridge for 15 minutes. Also, how frothy should the egg yolks be? I made mine frothy but when I stirred in the chocolate I did get some lumps. I kept going with my wire whisk and eventually they evened out. Probably should have used room-temp eggs. I used Ghiradelli semi-sweet chocolate which came out a tiny bit bitter. It was either that or the rum I used instead of the Irish Cream. I'd love to try this recipe with white chocolate or milk chocolate and Frangelico (hazelnut liquer). Finally, make sure you beat your egg whites until stiff and dry, not just stiff. Mine were a little too damp and I ended up with some lumps in the final mousse. It really did taste great with whipped cream and fresh strawberries on top. It was 10 times better the next day! The time in the fridge must have allowed the texture to get fluffy but still thick and creamy. Definitely chill the mousse for a couple hours..that detail was left out. Thanks for sharing a great recipe..overall it was delish!"

"Wow, wow, wow! :) This is an awesome dessert. I had never made a mousse before but it was really easy and looks super impressive. It was a huge hit with my dinner guests and I will definately make it ..." See moreagain. I did use a big extra splash of booze and I garnished the top of the cream with a sliced strawberry. It turned out so beautifully that I can't wait for my next dinner party!"

"The chocolate mousse was very nice but I would add a extra tablespoon of irish cream. Also, it is better if you add the whipped cream just before serving so that it does not go hard...." See more"