Wednesday, August 3, 2011

Fact about Bailey’s;
The R.A. Bailey signature you see on the Bailey’s bottle is a fictional creation. Both the name and signature were inspired by the Bailey’s Hotel in London.

Bailey’s Butterscotch Bomb Mousse Cake


Biscuit base:
2 cups plain biscuits (e.g. Milk Arrowroot), crushed
2 tbsp cocoa powder
125g butter, melted

6 egg whites
600ml thickened cream
3 tsp gelatine
¼ cup boiling water
100g milk chocolate
100g dark chocolate
120ml Bailey’s Irish Cream
60ml Butterscotch Schnapps/liqueur


1. Line base of a spring form tin with baking paper, grease the sides. Combine the crushed biscuits and cocoa powder in a small bowl, then add the butter and stir until well combined. Place the mixture into the bottom of the tin and spread evenly, patting down firmly. Chill in refrigerator for 30 minutes.

2. In a heat proof bowl add the chocolate and melt over a pot of boiling water. Take the bowl off the heat and slowly add the Bailey’s and liqueur once chocolate has melted, stirring gently so the mixture doesn’t curdle. Set aside to cool.

3. Combine gelatine and water, stir until gelatine is dissolved. Set aside to cool.

4. Whip cream in a large bowl and fold in chocolate mixture and gelatine. Whip egg whites until soft peaks form and fold into chocolate and cream mixture in 2 batches. Take biscuit base out of refrigerator and pour mousse into the tin. Place back into refrigerator to chill overnight.


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