If you are in France, no matter which region, no matter where you eat, you will most likely be offered the divine French dessert Mousse au Chocolat. No matter how it looks on paper, “Mousse” is the French word for “foam.” You can find hundreds of different versions of the original recipe for this chocolate delight in cookbooks everywhere. Some boast fancy ingredients like alcohol, peppermint, oranges or even marshmallows. Some are made with complicated directions that use three or four different bowls. I always play around with recipes, so here’s what I’ve come up with:

3 egg yolks
1/2 cup sugar
1/2 cup sifted cocoa
2 tbsp Baileys® Irish Cream or similar liqueur
2 cups heavy whipping cream
¼  tsp vanilla extract

In a medium bowl, beat the egg yolks and sugar until blended thoroughly. Then beat in the cocoa and Irish Cream. (If you‘re concerned about illness caused by consuming raw eggs, I suggest putting the mixture in a “bain Marie” and heating for 5 minutes, stirring constantly.)

In a different bowl, whip cream and vanilla until it holds stiff peaks.

Stir in approximately 1/2 cup of the whipped cream to lighten the cocoa mixture.

Fold in remaining mixture gently. Divide into individual servings and chill for about an hour. Serve with a dollop of whipped cream and garnish with chocolate shavings or a confectioner coffee bean….you are a chef!