Why should kids have all the fun? Baileys has put together a collection of sinfully delicious recipes that’ll make you melt this Easter – perfect for an indulgent treat over the holidays!
250g plain flour
3 tsp baking powder
½ tsp salt
125g golden caster sugar
1 medium egg
225ml Baileys Original Irish Cream
90ml vegetable oil
Chocolate Ganache Icing
300g dark chocolate
200ml Baileys Original Irish Cream
Mini chocolate eggs, to decorate
- Preheat the oven to 190°C and line a muffin tin with nine paper cases.
- Mix together the flour, baking powder, salt and sugar.
- In a separate bowl, whisk together the egg, Baileys and vegetable oil. Pour onto the dry mixture.
- Stir until just combined and divide between the paper cases. Bake for 25 – 30 mins until risen and golden brown. Cool completely on a wire rack.
- Once cupcakes are cool, melt the chocolate in a bowl set over a pan of simmering water.
- Remove from the heat and quickly stir in the Baileys. Beat until thickened and cooled slightly.
- Pipe ganache over the top of the cupcakes in a nest style and decorate with mini chocolate eggs.
Chocolate Mousse in Easter Egg
Party balloons (not water balloons),
blown up to a small ‘bowl’ size
Baileys Chocolate Mousse
150g dark chocolate
2 tbs whipping cream
¾ C whipping cream
1 large egg, separated
2 tbs Baileys Original Irish Cream
Extra whipped cream, chocolate chips
or fresh raspberries to garnish
- Melt chocolate in a bowl set up over a pan of simmering water. Allow to cool slightly, then dip each balloon half way up into the chocolate.
- Set chocolate dipped balloons on a tray lined with baking paper and allow to cool completely in the fridge.
Instructions – Baileys Chocolate
- Put 2 tbs of cream and chocolate in a clean metal bowl. Melt over a pan of simmering water for a few minutes until smooth.
- Remove mixture from the stove to cool just slightly. Add the egg yolk to the mixture while stirring until combined and smooth. Place the bowl over the saucepan of hot water to keep the chocolate warm, but don’t turn the heat back on.
- Whip the remaining cream until soft peaks form. Add half the chocolate mixture to the whipped cream with a metal spoon and fold until just combined. Fold in the remaining chocolate mixture, but be careful not to overmix. Set aside.
- Use a clean electric mixer to beat the egg white until soft peaks form, then fold it into the chocolate mousse mixture.
- Make sure mixture is completely cool, then spoon the mousse into the chocolate bowls, refrigerate for two hours.
- Top with garnishes as desired!
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