A chocolate mousse pie laced with Irish cream measured to ‘a lot’.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015
After four years of a bottle of Baileys Irish cream sitting in the liqueur cabinet – because anything Baileys is not the thing to bring home to your husband, and because women like me buy alcohol based on the design of the bottles – I decided I could as well do something with it.
So, chocolate mousse pie infused with Irish cream liquor it was to be, on this Scandinavian late summer’s afternoon, noted by the meteorological station as one of Sweden’s warmest summer days this year. I already had some nice dark hazelnut chocolate cake that I could use for a pie crust for this project and some Valrhona Abinao, that I thought could add in a nice way with some tempered eggs. I managed to convince myself the refreshing lightness of this pie is but disguised, in the heavy dark chocolate of it all.
Occasionally it sometimes is that after I’ve served up a dish for a meal, the question comes, “That was not bad – what went into that?” followed by, “How did you make that?”
It’s here that I find myself halting in mid-sentence, trying to recall what went into the dish and how it came to be. Continue reading “Cooking lessons in a chocolate mousse pie”
