BROWNIE PEPPERMINT

PEPPERMINT BAILEYS CHOCOLATE MOUSSE (WITH A BAILEYS BROWNIE BASE)

The Peppermint Baileys Chocolate combination in this eggless chocolate mousse recipe with a Bailey’s chocolate brownie base is just perfect for St Patrick’s day or any day.

Don’t let that wordy title fool you, this Peppermint Baileys Chocolate Mousse recipe is very simple. It uses my easy brownie recipe plus an easy eggless chocolate mousse. The addition of peppermint and Baileys make it a true delight.

Ingredients

For the Baileys Chocolate Brownie

• 95 g (3/4 cup / 3.5oz) plain (AP) flour
• 35 g (1/3 cup / 1 oz) dutch processed cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 100 g (1/2 cup / 3.5oz) white sugar
• 100 g (1/2 cup / 3.5oz) packed dark brown sugar
• 113 g (1/2 cup / 1 stick) unsalted butter, melted
• 2 large eggs, beaten
• 1 teaspoon vanilla
• 2 tablespoons Baileys liquer (notes)

For the Peppermint Baileys Chocolate Mousse

• 1 1/2 cups whipping cream
• 200 g dark (70%) chocolate
• 57 g (1/2 stick / 1/4 cup) unsalted butter
• 1/2 cup (125ml / 4 floz) Baileys liquer
• 1 teaspoon powdered gelatin
• 1 1/2 teaspoons peppermint extract

To top

• 1/2 cup whipping cream

Instructions

For the Baileys Chocolate Brownies

• Preheat oven to 180C / 350F /160C fan forced. Line the base of an 8x8 inch square slice pan with baking paper.
• In a large bowl sift together the flour, baking powder, cocoa and salt. Add both sugars and mix well to combine.
• Add the melted butter and mix through, then add the eggs, Baileys and vanilla and mix until well combined.
• Pour into the prepared tin and bake for around 20 minutes or until there is only a very slight wobble in the centre.
• Allow to cool in the tin.
• Cut rounds from the brownies just slightly larger than the base of your serving glasses and press each one gently down into the base of each glass.
• Keep the leftover brownie pieces to crumble up and scatter over your mousse at the end.

For the Peppermint Baileys Chocolate Mousse

• Pour the cream into a glass or metal bowl and place in the fridge
• In a bowl over a pot of slightly simmering water, combine the chocolate, butter and baileys. Stir until almost completely smooth, then remove from heat. Give the mixture a good beat by hand until smooth. Allow to sit and cool to room temp, stirring every so often.
• Pour 1/4 cup of the cream into a small saucepan. Sprinkle the gelatine over the top and let it sit for 5 minutes to 'bloom' (the top will go all wrinkly).
• Once bloomed, heat the gelatine and cream over very low heat, stirring continuously and lifting the pan away from the flame every so often. You don't want it to get too hot. Keep stirring until the gelatine is dissolved (notes)
• Add the peppermint extract then pour the mixture through a strainer (to catch any gelatine that didn't dissolve) into the chocolate mixture. Stir well.
• Beat the remaining 1 1/4 cups of cream until medium peaks (don't overwhip).
• Fold 1/2 cup of the whipped cream into the chocolate mixture to lighten it up. Very gently fold in the remaining cream in 2 parts. Be very careful not to overmix the mousse or it will collapse. Just gentle folds until you have just a few streaks left running through it.
• Spoon the mousse evenly into the glasses over the brownie bases. Allow to set in the fridge for 2 hours.

To finish

• Whip the cream and place a dollop on top of each mousse then sprinkle with some brownie crumbs. 

Notes

1. I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
3. Take care when heating the cream and gelatine mixture. You don't want it to get hot enough to see bubbles, so make sure to lift the pan away from the flame every so often. If the gelatine doesn't look like it's all dissolving, use the spoon to rub any lumps against the side of the pan to thin them out then continue to mix through.