A delightful dessert combining the richness of chocolate with the smoothness of Irish cream.
Melt the dark chocolate with the Irish cream and coffee over low heat until smooth.
Stir constantly to prevent the chocolate from burning.
In a saucepan, heat the sugar with a small amount of water until it reaches 230°F on a candy thermometer.
Avoid stirring the sugar to prevent crystallization.
Whip the egg whites until stiff peaks form, then slowly pour in the hot sugar syrup while continuing to whip until the mixture cools.
Pour the syrup in a thin stream to avoid cooking the egg whites.
Fold the chocolate mixture into the whipped egg whites gently to maintain the airy texture.
Use a folding motion to combine without deflating the mixture.
Whip the heavy cream until stiff peaks form, then fold it into the chocolate and egg white mixture.
Ensure the cream is cold for better whipping results.
Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.
Cover the dishes with plastic wrap to prevent a skin from forming.
Garnish with chocolate shavings or fresh berries before serving.
Use a vegetable peeler to create chocolate shavings easily.
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