Festive Baby Guinness Mousse

This recipe was completely inspired by my mums unwavering love for Baby Guinness shots. She absolutely loves Tia Maria and Baileys and we all know if you pour them together just right you can create a gorgeous little Baby Guinness.

I couldn't actually find a recipe online for a dessert version of this alcoholic favourite so decided to just make it up as I went along and came up with the recipe that I have popped below! Super easy to make and involves zero use of the oven which is always a winner in my books.

This super easy dessert would make a fantastic festive Christmas Day dessert or a New Years treat. You can make it even better looking by serving it in a gorgeous cocktail glass too!

Ingredients

Tia Maria Mousse

200g dark chocolate (I used Tescos own to save some money)

20g butter

3 tbsp Tia Maria

250ml double cream

4 tbsp Espresso

3 eggs, separated and keep both the yolk and the white

Baileys Cream

230g double cream

2 tbsp Baileys Irish Cream

20g icing sugar

Garnish

Dark chocolate shavings

Method

1. Place the dark chocolate, butter, Tia Maria and espresso into a heatproof bowl and place over a pot of simmering water. Ensure that the bottom of the bowl does not touch the water in the pan. Using a spoon stir as it melts. This should take up to five minutes.

2. Once this has all melted together it should be smooth and shiny with no lumps. Take it off the heat and place to the side to cool for five minutes.

3. Separate your eggs, keeping both the whites and the yolks separately. Add the yolks to the chocolate and coffee mixture once it has cooled.

4. In a separate bowl whisky the double cream until you can form soft peaks. You can use a handheld or free standing whisky for this and be careful not to over whip the cream.

5. Once the cream forms stiff peaks fold it into the chocolate mixture.

6. In a separate bowl, whisk the egg whites until they also form stiff peaks and then fold half into the chocolate and cream mixture. Once this has combined repeat with the second half of the egg white mixture.

7. Spoon this mousse mixture into the bottom of your ramekins or cocktails glasses and place in the fridge for three hours.

8. To make the baileys cream you want to add all the ingredients, double cream, Baileys Irish Cream and icing sugar into a bowl and whisk until it forms stiff peaks. Be careful t not over whip the cream mixture.

9. Spoon this mixture onto the top of the Tia Maria mousse and smooth it out before grating dark chocolate on top as a garnish.