Iris Chocolate Mousse



  • 5 lbs. white chocolate
  • 1 qt. hot heavy cream
  • 1 qt. ice cold heavy cream
  • 1 oz. sugar
  • 4 oz. ice cold Irish cream


    1. Heat one qt. of heavy cream to a boil and remove from heat.

    2. Add chocolate and whisk until chilled (below 41° F) and set aside.

    3. In a large mixer, whip the second qt. of cream and sugar. Whip until medium peaks.

    4. Add the chocolate to the whipped cream and the Irish Cream and mix on high until smooth but still peaks. If it looks gritty, it's over mixed.
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