How to make
Separate the yolks from the whites of the two eggs. Prepare 4 cups of liqueur and put them in the freezer.
Put the gelatin to dissolve in cold water.
Beat the yolks and stir with the cream and Baileys. Place them in a water bath at 190°F (90 degrees) for 3 minutes with frequent stirring.
Add the dissolved gelatin strained from the water to the warm mixture and stir well, so that it can melt.
Finely grate the dark chocolate, you can grind it for seconds in a blender. Pour it while the mixture is still warm and stir until you get a perfectly smooth chocolate cream.
Beat the egg whites with the lemon juice and sugar again in a water bath, but at 120°F (50 degrees). I beat them for 10 minutes, so that they can absorb the heat and not be completely raw by adding them to the chocolate mousse.
With a longer beating in a water bath, it is also an advantage that the fluffy cream becomes thicker and that way the chocolate dessert will become more fluffy and airy.
Add the egg white meringue to the chocolate cream, by adding it in portions and stirring gently with a spatula until it is completely absorbed.
Distribute the fluffy mousse with dark chocolate and Baileys in the cold cups, grate the dark chocolate and refrigerate it for 2 hours before serving.
Enjoy!
