Baileys Irish Cream – Bakerholics Anonymous

This is one of my favourite desserts because it takes so little effort and you can make it well ahead of time – the perfect set and forget dinner party dessert. I like a hint of Bailey’s Irish Cream in my mousse, but this can be omitted if you’re serving it to children or swapped for any other liqueur of your choice – creme de menthe for a choc-mint or Cointreau for a choc-orange mousse would both work well.

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Ingredients (serves 8)
300g good quality dark chocolate
50g butter
3 eggs, separated
1-2 tblspns Bailey’s Irish Cream (optional)
¼ cup caster sugar
300ml thickened cream

Method
Melt butter and chocolate in a small saucepan over a low heat until smooth. Remove from heat.

Stir in egg yolks, one a a time, and Bailey’s liqueur. Transfer to a large bowl and leave to cool.

Beat egg whites in a medium bowl until soft peaks form. Add sugar, one tablespoon at a time, beating until it dissolves between additions.

Beat cream until thoroughly whipped and thick. Gently combine with the chocolate mixture and then fold in the egg white mixture in two batches, taking care not to over-mix the mousse.

Divide mousse among eight ½-cup serving dishes (I use glasses). Cover with clingfilm and refrigerate until set (at least 2 hours).

Serve with fresh raspberries. Enjoy!

Recipe adapted from The Australian Women’s Weekly Best Food Desserts.

My family has a thing for Baileys. It’s our go-to after dessert liquor, holiday staple, and even the name of our dog!

These waffles celebrate all things Baileys and are the perfect decadent Christmas morning breakfast (or any other breakfast, because every day is worth celebrating, right?!) They would also work well for dessert, perhaps served with chocolate sauce (#cleaneating).

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Waffles (makes 8 large square waffles)
2 cups flour
4 teaspoons baking powder
2 eggs, separated
2 tablespoons white sugar
½ cup canola oil
1 cup milk
1 cup Baileys Irish Cream

Whipped Cream
1 cup thickened cream
¼ cup Baileys Irish Cream
1 teaspoon vanilla extract
2 tablespoons icing sugar

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Sift the dry ingredients into a large bowl and make a well in the centre.

Whip the egg whites in a medium bowl with a handheld beater until stiff peaks form.

In a separate bowl, combine egg yolks, sugar, oil, milk and Baileys. Pour into the well in the centre of the dry ingredients and mix until there are no more lumps.

Gently fold in the whipped egg whites.

Heat your waffle iron to a medium-high heat and spray generously with cooking oil. Pour the mix into the waffle iron and cook until golden brown. Repeat with remaining mixture.

While the waffles are cooking, make the Baileys whipped cream by beating the cream, Baileys, vanilla and icing sugar with an electric mixer until very thick.

Serve waffles with whipped cream and berries. Enjoy!

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