Baileys Chocolate Orange Pots
Baileys Chocolate Orange Pots
Ingredients
For the Biscuit Base
- 8 ounces buttery biscuits, crushed into fine crumbs
- 1/4 cup unsalted butter, melted
For the Chocolate Orange Mousse
- 5 1/2 ounces chocolate orange, broken into pieces
- 3 1/2 ounces dark chocolate, broken into pieces
- 1 1/2 cups heavy cream, cold
- 1/4 cup Baileys Irish Cream
- 1 orange zest, from 1 large orange
For Garnish
- 4 chocolate orange segments, for garnish
Instructions
- 1
Prepare the biscuit base: In a medium bowl, combine the crushed buttery biscuits with the melted unsalted butter. Mix until the crumbs are evenly coated.
⏱️ 3 min
- 2
Assemble the base: Divide the biscuit mixture evenly among 4 small glass pots or jars. Press the mixture down firmly with the back of a spoon to create an even, compact layer at the bottom of each pot.
⏱️ 2 min
- 3
Melt the chocolate: Place the broken chocolate orange pieces and dark chocolate in a heatproof bowl. Melt the chocolate using a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
⏱️ 5 min
- 4
Prepare the cream mixture: In a separate large bowl, whip the cold heavy cream using a hand mixer on medium-high speed until it begins to thicken and holds soft peaks. Gradually add the Baileys Irish Cream and orange zest, continuing to whip until well combined and the cream holds firm peaks.
⏱️ 5 min
- 5
Combine and create mousse: Gently fold the slightly cooled melted chocolate mixture into the whipped cream mixture using a rubber spatula. Mix until just combined and no streaks of chocolate or cream remain, being careful not to overmix and deflate the mousse.
⏱️ 3 min - 6
Layer and chill: Spoon the chocolate orange mousse evenly over the biscuit base in each glass pot. Smooth the tops. Cover the pots and refrigerate for at least 2 hours, or until the mousse is set.
⏱️ 2 min
- 7
Garnish and serve: Before serving, top each Baileys Chocolate Orange Pot with a chocolate orange segment.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baileys Chocolate Orange Pots
Ingredients
For the Biscuit Base
- 8 ounces buttery biscuits, crushed into fine crumbs
- 1/4 cup unsalted butter, melted
For the Chocolate Orange Mousse
- 5 1/2 ounces chocolate orange, broken into pieces
- 3 1/2 ounces dark chocolate, broken into pieces
- 1 1/2 cups heavy cream, cold
- 1/4 cup Baileys Irish Cream
- 1 orange zest, from 1 large orange
For Garnish
- 4 chocolate orange segments, for garnish
Instructions
- 1
Prepare the biscuit base: In a medium bowl, combine the crushed buttery biscuits with the melted unsalted butter. Mix until the crumbs are evenly coated.
⏱️ 3 min - 2
Assemble the base: Divide the biscuit mixture evenly among 4 small glass pots or jars. Press the mixture down firmly with the back of a spoon to create an even, compact layer at the bottom of each pot.
⏱️ 2 min - 3
Melt the chocolate: Place the broken chocolate orange pieces and dark chocolate in a heatproof bowl. Melt the chocolate using a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
⏱️ 5 min - 4
Prepare the cream mixture: In a separate large bowl, whip the cold heavy cream using a hand mixer on medium-high speed until it begins to thicken and holds soft peaks. Gradually add the Baileys Irish Cream and orange zest, continuing to whip until well combined and the cream holds firm peaks.
⏱️ 5 min - 5
Combine and create mousse: Gently fold the slightly cooled melted chocolate mixture into the whipped cream mixture using a rubber spatula. Mix until just combined and no streaks of chocolate or cream remain, being careful not to overmix and deflate the mousse.
⏱️ 3 min - 6
Layer and chill: Spoon the chocolate orange mousse evenly over the biscuit base in each glass pot. Smooth the tops. Cover the pots and refrigerate for at least 2 hours, or until the mousse is set.
⏱️ 2 min - 7
Garnish and serve: Before serving, top each Baileys Chocolate Orange Pot with a chocolate orange segment.
⏱️ 1 min