“If you’re lazy & you know it
Clap your hands,
If you want a dessert whipped as fast
As quicksand,
If you like shortcuts & recipes easy
Stand up please,
If you enjoy coffee, chocolate & indulgence
Say Irish cream,
If you grab your cake and to eat it too
You’re not a bore,
If you want to feel lost in magical taste,
Seek no more.”
I know I know. It's wrong to make mousse the short-hand way. It shows lack of skill and a shiftless attitude, not befitting someone who creates. Or cooks. But when it comes to that dreamy-whipped, patience-filled goodness, I get lazy. Believe it. Some things are better left to the experts, and when 'trick' recipes can taste as good, if not better, then everyone's a winner right? At least that's my philosophy.
So here are two very quick and 'cheat' recipes to make a great dessert-drink combo to end a perfect night. And perhaps a great compliment to my Tipsy dinner. Am I turning into an alcoholic?
I think I saw a nod.
Ingredients
For the mousse (adapted from this)
100 gm 70% dark chocolate (I used Lindt)
1 teaspoon sugar (optional- only use if you find 70% chocolate a bit bitter)
½ cup fresh orange juice, strained
¼ cup water
1 teaspoon orange extract/essence
6 tablespoons Baileys Irish cream
Vanilla ice cream, for serving
For the cocktail
½ cup espresso or strong instant coffee in ½ cup hot water
½ teaspoon brown sugar
Baileys Irish cream
Make the mousse
Fill a large bowl with ice and keep 4 ramekins ready.
In another (smaller bowl), mix the chocolate along with the orange juice, sugar and water and place it over simmering water (a water bath). Keep stirring till the chocolate has melted and is smooth and glossy. Take it off the heat and add the orange essence and baileys. Place the bowl immediately over the other one filled with ice, and whisk the mixture for 1 minute or so, just till it begins to thicken. Don’t over mix. Pour immediately into the ramekins and refrigerate for 2-3 hours. Serve with whipped cream or vanilla ice cream. Easy peasy japanesy…and seriously tasty!
Make the cocktail
Mix the espresso/coffee with sugar and freeze in an ice tray. Once frozen, put the espresso cubes in a freezer bag and crush to a fine dust. Fill a tall shot glass with the dust and slowly pour Baileys over it. Serve immediately.
