Mousse with Bailey's

Just like Audrey, I found myself tempted by an Isi Syphon from Metro. In a desperate search for recipes, I came across this book, la magie du Whip ISI, from the le site le meilleur du chef. I also got myself a ravioli mould which I hadn't been able to find anywhere else. Sunday night, we tried the mousse with Baileys.

Ingredients for a 0.5L syphon:

175 gr white chocolate

250 ml double cream

50 ml Bailey's

1 egg

2 egg yolks

• Beat the melted chocolate with the eggs in a bain-marie to obtain a light mousse.
• Add in the double cream and the Baileys.
• Rince the syphon with cold water (for cold preparations).
• Pour the chocolate sauce into the syphon once cooled (important).
• Close the lid tightly.
• Screw in a gas cartridge completely.
• Shake strongly 4 times.
• Unscrew the gas cartridge.
• Leave horizontal in the fridge for an hour.