Mem’s Macadamia Baileys Mousse

© Mem
Photo by Mem

Mem’s Macadamia Baileys Mousse

250g Cadburys Macadamia Chocolate Block
4 eggs, separated
1 1/2 Tbsp Baileys
1 cup cream

Chop chocolate roughly, put into top of double saucepan, stir over hot water until melted (be very careful as it will burn easy). Remove from heat, cool slightly, gradually add Baileys and egg yolks. Beat until mixture is smooth and thick.

Lightly whip the cream. Cream should be just nicely thickened. Fold into the chocolate mixture. Beat egg whites until soft peaks form.

Fold the egg whites into chocolate mixture. Spoon mixture into individual dishes or one large dish.

Refrigerate until firm.

To serve, top with grated/flaked chocolate.

(This is my variation to this Chocolate Mousse recipe)

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