FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

Posted on March 9, 2017
Category:

This post was originally published here on March 6, 2015. I’ve since updated the photos and text to better showcase how deliciously decadent these little desserts really are!

St. Patrick’s Day is just around the corner. And even though I’m not Irish, I like to celebrate this very special day in the best way that I know how. By using an ungodly amount of Irish cream, Irish whiskey and/or stout beer in my kitchen.

Go big or go home. Right?

I sure do hope that you’re on board with this plan. Because today I want to talk about this supremely decadent Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream. I’m feeling all the feels over these babies. And I have an inkling that you’re going to love them, too!

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream | www.floatingkitchen.net

So let me just mention right away that these little triple-layer desserts are no-bake. Yes. It’s true. Absolutely no ovens are required to make these babies. Which is pretty darn awesome. And kind of a safety requirement, too. Because we probably shouldn’t operate our ovens while using (= drinking) all of the above alcohols. It’s just common sense.

The base for these desserts is an adaptation on this blender chocolate mousse recipe from Food52 that I’ve been making for a couple of years now. All you have to do is toss the ingredients into your blender and whiz everything together into creamy, dreamy oblivion. Seriously, it couldn’t be any easier. The addition of the Irish cream just takes it even more over the top.

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream | www.floatingkitchen.net

The mousse takes a couple of hours to set up. But during that time you can get to work preparing the homemade caramel sauce and whipped cream. Both of which contain a little splash of Irish whiskey. A very good idea, if I do say so myself.

So even though I’m not Irish, I certainly feel like it when I’m eating this Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream. And I think that’s a pretty good compromise.

Do you want more boozy St. Patrick’s Day themed desserts? Then check out my Guinness Popsicles with Irish Cream Soaked Brownies!

Cheers,

Liz

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

Serves 4

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

Ingredients

  • For the Baileys Chocolate Mousse
  • 6 ounces dark chocolate, chopped
  • 1 tsp. vanilla extract
  • 1/3 cup water
  • 3 tablespoons Baileys Irish Cream
  • 4 tsp. sugar
  • 2 egg whites

  • For the Whiskey Caramel Sauce
  • 1/2 cup sugar
  • 1/4 cup water
  • 3 tablespoons room temperature butter, cubed
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons Irish whiskey
  • Sea salt

  • For the Whiskey Whipped Cream
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar (granulated or powdered will both work)
  • 1 tablespoon Irish whiskey

Instructions

  1. Make the mousse. Add the chopped chocolate and vanilla extract to your blender. Bring the water to a boil. Add the Baileys and sugar to the hot water, stirring until the sugar is dissolved. Pour this hot liquid mixture over the chocolate in your blender and let it sit for about 30-60 seconds, partially melting the chocolate. Cover and blend on high for 30 seconds. Add the egg whites and blend again on high for about 60 seconds. Divide the mousse into four small serving containers, making sure the containers are big enough that there is room at the top for the caramel sauce and the whipped cream. Cover and refrigerate until the mousse set up, at least 2 hours or up to overnight.
  2. While the mousse is setting, make the caramel sauce. Spread the sugar in the bottom of a heavy-bottom saucepan. Pour the water over the sugar and swirl the pan gently to moisten the sugar evenly with the water. Heat over medium-high heat. Allow the mixture to cook without stirring. It will bubble quite vigorously. If it’s not cooking evenly, you can gently swirl the pan, but avoid stirring if possible. After 5-8 minutes, the mixture will turn a deep caramel color. Once it gets to this stage, quickly but carefully remove it from the heat. Whisk in the cubed butter. Then gradually whisk in the heavy whipping cream and whiskey until smooth. Stir in the sea salt, starting with just a pinch, adding in more as necessary to suit your taste preferences. Once the sauce has cooled slightly, it can be transferred to a small container and stored in your refrigerator for 2-3 weeks.
  3. Make the whipped cream. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill. Remove them from the freezer, immediately add the heavy whipping cream and start whisking on high. Once the cream starts to thicken, add the sugar. Continue whisking until soft peaks form. Add the whiskey and whisk until combined. Whipped cream is best when it's used immediately, but it can be stored in the refrigerator for a couple hours if necessary.
  4. Finish assembling the desserts. Spread about 1-2 tablespoons of the whiskey caramel sauce (if the sauce has been refrigerated, you can microwave it briefly to soften it) on top of the set mousse. If you don't use all the caramel sauce, you can refrigerate it and save it for another use. Then divide the whipped cream evenly over top of the caramel sauce layer. Serve and enjoy!
http://www.floatingkitchen.net/baileys-chocolate-mousse-with-whiskey-caramel-sauce-and-whipped-cream/
  • Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Posted on March 6, 2017
Category:

Sweet potatoes are my jam. Mashed, grilled and even for breakfast, I’ll take them anyway I can get them. They are a welcome addition to any meal. And as I’ve transitioned into more of a plant-focused diet this past year, sweet potatoes have become an even more integral part of my kitchen.

So it only made sense that I would combine sweet potatoes with two of my other favorite ingredients: crispy baked chickpeas (seriously, these things are like crack) and the seasons first asparagus spears.

Oh asparagus. Nothing screams Spring like asparagus. And right now, I am definitely screaming for Spring. Because we just came off of one of the coldest weekends we’ve had all Winter. And it’s freaking MARCH you guys! I definitely thought we were out of the woods (I even folded and put away my snow pants!), but apparently we’re not. Jack Frost has extended his stay a little while longer.

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula | www.floatingkitchen.net

So I’m mixing hearty, belly filling baked sweet potatoes with tender greens. And smothering them with a creamy vegan dressing and some spicy roasted chickpeas. The seasons are colliding – inside my kitchen and out. I think that’s what March is all about.

The sweet potatoes can take up to an hour to bake, depending on their size. But it’s a completely hands off process. So while this might not be the quickest dinner to prepare, I’d still dare to categorize it as “easy”. I also think this would be delicious with some roasted broccolini in lieu of the asparagus, if you happen to have that on hand.

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula | www.floatingkitchen.net

I’m sharing the recipe for these Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula as part of our monthly round-up organized by Becky from Vintage Mixer. March can be a tricky month if you’re like me and live somewhere where you’re still stuck in a mix of seasons. So I hope you can find some cooking inspiration from Becky’s March Produce Guide, as well as from the recipes that some of my blogging friends have created (links below!) that highlight this month’s fruits and vegetables. And be sure to let us know ways in which you’re using March produce by using the hashtag #eatseasonal on social media!

Cheers,

Liz

Recipe inspired by How Sweet It Is

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Serves 4

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Ingredients

  • For the Sweet Potatoes
  • 4 medium-large sweet potatoes, washed and scrubbed
  • 1 cup loosely packed arugula

  • For the Chickpeas
  • 1 (16 ounce) can chickpeas, rinsed and drained
  • 1 tsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder

  • For the Asparagus
  • 1/2 lb asparagus spears, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

  • For the Dressing
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tsp. maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Line a large rimmed baking sheet with parchment paper. Prick the sweet potatoes all over with a fork and then place them on your baking sheet. Transfer them to your pre-heated oven to bake for 50-60 minutes, or until the sweet potatoes are soft enough to be easily pierced with a small pairing knife. Remove from the oven and set aside, covering to keep warm.
  3. Meanwhile, spread the chickpeas out onto a paper towel. Then use a second piece of paper towel to pat the tops dry. Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil, tossing to coat. Then sprinkle with the salt, cumin and chili powder. Transfer the baking sheet to your pre-heated oven and roast the chickpeas for 20 minutes, stirring them once half way through cooking time. Remove from the oven and set aside.
  4. Meanwhile, toss the asparagus on a rimmed baking sheet with the olive oil, salt and black pepper. Transfer to your pre-heated oven and roast for 10 minutes. Remove from the oven and set aside.
  5. To make the dressing, add all of the ingredients in a small bowl or jar. Mix until well combined and smooth.
  6. To serve, slice the sweet potatoes open, being careful not to cut them completely in half (you want the bottom to remain intact), and gently pry them apart to create space in the center. Drizzle about 1 tablespoon of the dressing inside each of the sweet potatoes. Then stuff with the arugula, asparagus and chickpeas, diving the ingredients evenly between the sweet potatoes. Drizzle with the remaining dressing. Serve immediately.
http://www.floatingkitchen.net/stuffed-sweet-potatoes-with-chickpeas-asparagus-and-arugula/

March Eat Seasonal Recipes

March Eat Seasonal Recipes

Creamy Vegan Kiwi Lime Avocado Pie by Letty’s Kitchen

Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry by Food for My Family

Spicy Lemon-Ginger Tonic Tea by Suitcase Foodist

Broccoli Rabe and Chicken Pizza with Basil Cream Sauce by Vintage Mixer

Hot Chili Blistered Asparagus with Sriracha Aioli by Kitchen Confidante

Glazed Meyer Lemon Bundt Cake with Candied Lemons by Simple Bites

Frozen Chocolate-Dipped Kiwi with Sea Salt by Project Domestication

Tempura Cauliflower with Spiced Yogurt Dipping Sauce by Completely Delicious

Easy Lemon Thyme Roasted Artichokes by Flavor the Moments

Healthy Shamrock Shake by Joy Food Sunshine

Curry Roasted Cauliflower by Healthy Seasonal Recipes

Roasted Cauliflower Pasta with Lemon Chimichurri by She Likes Food

Thai Curry Cauliflower Soup by Mountain Mama Cooks