Baileys Panna Cotta & Dark Chocolate Mousse

BAILEYS AFTER DARK - Approx 10 portions

INGREDIENTS Preparation in Advance

Baileys Panna Cotta

115g Baileys Liquor

450g Cream

75g Panna Cotta Mix

METHOD

1. Put cream in a sauce pan. Heat up above 80°c or until first bubble.

2. Whisk in panna cotta mix and Baileys.

3. Leave to cool then pour into 2x Silikomart Truffle 20ml and freeze.

Note: If you wish to remove some of the alcohol, you can add the baileys with the cream from the start.

INGREDIENTS: Preparation in Advance

Dark Chocolate Mousse

200g Choc Mousse Mix

250g Milk

20g Baileys Liquor

METHOD

5. For the Choc Mousse, Place all ingredients into a mixer and whisk on high speed for 5min. Scrape bottom of the bowl and whisk another minute.

6. Pipe into Silikomart Truffles 20ml and freeze. Should give 36. Save remainder in a piping bag in the fridge.

Finishing

7. Demould the frozen balls and leave to defrost in fridge before service.

8. Place some crumble or crushed cookies in the base of and place out 3 balls of dark

chocolate mousse and 3 balls of Baileys Panna Cotta.

9. Pipe mousse around the balls and add some half macaron shells and chocolate sauce to finish the dessert.