Chocolate And Irish Cream Mousse - cooking recipe

Ingredients

7 oz semi-sweet chocolate, coarsely chopped
1/4 cup Baileys Irish Cream liqueur
4 None eggs, separated
1 1/4 cups heavy cream, whipped
None None Grated chocolate, to garnish

Preparation

Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, stirring until smooth (do not let bottom of bowl touch water).
Remove from heat. Stir in liqueur. Whisk in egg yolks, one at a time. Transfer to a clean bowl. Gradually fold in whipped cream.
Beat egg whites in a clean, dry bowl with an electric mixer until soft peaks form. Fold into chocolate mixture. Divide mixture evenly among 6-8 serving dishes (or one large dish).
Chill, covered, for 3 hours or overnight until firm. Serve sprinkled with grated chocolate.