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Chocolate Mousse and Brandy Snap Cookie

Bailey's Chocolate Mousse with Almond Brandy Snap Cookie makes for a rich, frothy and devilishly good dessert. This easy to love recipe, can be personalized by substituting Bailey’s for your favourite liquor or piping the mousse into heart shapes for special occasions like Valentine’s Day.

Directions

Scale out all ingredients and separate eggs.
Melt dark chocolate over a double boiler, ensure the temperature does not exceed 115°F.
In a small dish mix egg yolk, cream and Bailey's.
Mix 1/4 cup of sugar and egg whites and whip to a soft peak meringue.
Mix egg yolk and Bailey’s into chocolate.
Fold half of meringue into the chocolate base, then add the second half. Make sure not to over mix the mousse.
Fold whipped heavy cream into chocolate mousse base.
Brush some melted chocolate inside a wine glass or other glass dish and pipe chocolate mousse into it. Place in refrigerator.
Almond Brandy Snap Cookie: In a small sauce pot mix butter, remaining sugar, corn syrup and bring to a light simmer.
Add flour and almonds. Let cool for 10 minutes.
Place 1/2 tsp sized morsels of the mix onto non-stick cookie sheet and bake at 325 F until golden brown, let cool until hard and use garnish.
Use fresh berries to garnish the mousse.

Ingredients

For Mousse:

1 cup dark chocolate (75%)

2 egg yolks

1/4 cup Bailey's cream

1/4 cup heavy cream

1/4 cup sugar

3 egg whites

1 cup heavy cream, whipped to soft peaks

For Almond Brandy Snap Cookie:

1/4 cup butter

1/4 cup sugar

1/4 cup light corn syrup

1/4 cup all-purpose flour

1/4 cup sliced almonds

Garnish: strawberries

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Wednesday, October 25

Introduction to Cooking (SAIT Main Campus), 6:00 PM - 9:00 PM


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