Unfortunately, what I did NOT do was take a good look at the ingredients list and really notice the quantities. Instead, I followed the directions exactly and Voila! I ended up with a really nice Bailey's milk chocolate syrup.
How did this happen exactly? Well, the cake recipe was basically for a chocolate truffle made with milk chocolate and Bailey's, but instead of making truffle balls, you just pour the mixture into a round springform pan. However, when making truffles, there is a maximum amount of liquid (i.e. the cream, water, Bailey's, etc.) that can be mixed with the chocolate. If there is too much liquid, the truffle will not set and you will have a chocolate sauce instead of thick truffle that can be sliced or rolled. The Truffle Cake recipe that I followed suggested 15 ounces of chocolate to 12 ounces of cream and four ounces of Bailey's. That is 16 ounces of liquid - more than the amount of chocolate in the recipe!
If I had taken a moment from my busy life, I might have realized that the recipe was calling for way too much cream. The truffle recipes that I usually make have about 12 ounces of cream (or a little less if using a more watery substance) to 15 ounces of chocolate. So the addition of Bailey's in this recipe is what caused the problem.
How did this happen exactly? Well, the cake recipe was basically for a chocolate truffle made with milk chocolate and Bailey's, but instead of making truffle balls, you just pour the mixture into a round springform pan. However, when making truffles, there is a maximum amount of liquid (i.e. the cream, water, Bailey's, etc.) that can be mixed with the chocolate. If there is too much liquid, the truffle will not set and you will have a chocolate sauce instead of thick truffle that can be sliced or rolled. The Truffle Cake recipe that I followed suggested 15 ounces of chocolate to 12 ounces of cream and four ounces of Bailey's. That is 16 ounces of liquid - more than the amount of chocolate in the recipe!
If I had taken a moment from my busy life, I might have realized that the recipe was calling for way too much cream. The truffle recipes that I usually make have about 12 ounces of cream (or a little less if using a more watery substance) to 15 ounces of chocolate. So the addition of Bailey's in this recipe is what caused the problem.
The recipe suggested that I put it in the refrigerator overnight or for at least 6 hours to set. Well, I left it for 12 hours...it did not set. So I left it for 24 hours....it still did not set! Finally, realizing that it was still a liquidy mess and would never 'set', I sealed it up in a giant Ziplock bag and froze it. I figured I could slice it frozen and serve it as an awesome frozen dessert topped with some vanilla bean ice cream.
After a day or two in the deep freeze, I took it out and attempted to cut a slice. It still would not slice like a normal cake! It was a mushy mess and within seconds of being exposed to room temperature air, it would just melt into a liquid goo on my plate. I tried topping it with Bailey's whipped cream, but then it was just a puddle of milky Bailey's chocolate with whipped cream on top.
So what did I do? I let it thaw until it was a cold liquid. Then I poured it into my stand mixer bowl and beat the heck out of it until it was a beautiful mousse! After savouring one luxurious dish of Bailey's Milk Chocolate Mousse, I transferred the rest to an airtight container and froze it. Now I sneak back every now and then for a small dish of mousse. It scoops out beautifully and can be served as a wonderful frozen dessert or topping, or a lovely addition to a bowl of vanilla ice cream.Here is the recipe for my accidental and egg-free Bailey's Milk Chocolate Mousse:
Ingredients:
- 15 ounces good quality milk chocolate (I used Camino organic and fair trade couverture)
- 12 ounces heavy creams (1.5 cups)
- 4 ounces Bailey’s Irish Cream (0.5 cups)
- Chocolate (milk or dark) for shavings to garnish mousse, and/or a cold shot of espresso or Bailey's to serve with the mousse
If the chocolate is not already in small pieces, chop it into pieces about one inch in size. Heat it in a double boiler until almost melted, then take off the heat and stir until completely melted.
Mix together the cream and the Bailey's in a small pan and heat it on the stovetop until it reaches the boiling point. Pour it over the chocolate and stir with a whisk until the chocolate is completely dissolved and mixture is smooth.
Seal with plastic wrap or an airtight lid and refrigerate overnight (or for 6-8 hours).
Once chilled, beat with electric hand mixer or stand mixer until light and fluffy and nearly stiff (will not become as stiff as whipped cream). Serve immediately or freeze in a container with an airtight lid.
1. Serve frozen by scooping with an ice cream scoop. Garnish with chocolate shavings.
2. Pour a little Bailey's into a Martini glass and place two or three small scoops in the glass and top with chocolate shavings.
3. Put two scoops of Bailey's Milk Chocolate Mousse into a small coffee cup and pour a cold espresso over top to serve. Garnish with chocolate-covered espresso beans.
This mousse is AMAZING!
ReplyDeleteSuper easy, and absolutely delicious. I've made it numerous times and always get compliments.
Highly recommended