B52s have three layers: Kahlua, Baileys Irish Cream, and Cointreau. B52 mousse has the same layers in mousse form. Of course I added some Santa Barbara chocolate to the Kahlua and Baileys layers. How could I resist?
I’m not really much of a drinker but a few years ago when I was out celebrating with friends, I saw a B52 on the menu and decided to try it. Wine in Cambodia is more expensive than cocktails so I’m guessing it was cheaper than a glass of red wine. I like each of the ingredients – Kahlua, Baileys, and Cointreau so I figured it was worth a try.
Much to my shock, it was on fire when it was delivered. I was instructed to stick a straw in and drink it in one gulp. I don’t do shots and that really didn’t give me a chance to taste much. The next time I ordered one, I was careful to tell the waitstaff not to light it on fire. They were disappointed but it gave me a chance to savor the mixture of flavors.
The flavors really do go well together so I thought it would be fun to combine them in a dessert. A three layer mousse would have the same look and the same flavors.
All three mousses start with the same base so make that in the first bowl. Then take out 1 cup for the Kahlua Mousse and split what’s left for the Baileys and Cointreau Mousses. Add the flavorings to the mousse base to get each mousse. I added some Santa Barbara organic dark chocolate to the Kahlua mousse The flavor of Santa Barbara Chocolate Rainforest Cocoa is so rich you only need a small amount in the Baileys Mousse layer.
You can serve B52 mousse in stemless wine glasses.
You can also line ramekins with plastic wrap, layer the mouses in reverse order (Cointreau first) and then freeze. Put the ramekins in a little warm water to loosen the mousse and then invert on a plate. Peel off the plastic wrap and top with chocolate disks cut in half and arrange halves in a flower shape.
- 2 ½ teaspoons gelatin (1 envelope)
- ¼ cup sugar
- 1 cup milk
- 4 egg yolks
- 2 ½ cups heavy cream
- ¼ cup Kahlua
- ¼ cup Dark Chocolate Disks
- 1 tablespoon heavy cream
- 2 tablespoons Baileys Irish Cream
- 2 tablespoons whiskey
- ¾ teaspoon cocoa
- ¼ cup Cointreau
- Mix sugar and gelatin together. Whisk in milk and egg yolks. Cook over medium heat, whisking, until the mixture becomes very thick. Remove from heat and let cool to room temperature.
- Beat whipping cream until stiff peaks form. Fold in custard mixture.
- Put chocolate disks and 1 tablespoon of heavy cream in a microwave safe bowl. Microwave until chocolate just melts (30 seconds to 1 minute). Stir until smooth and let cool to just warm (not hot). Add Kahlua to chocolate. Fold in 1 cup of the Mousse base. Pour into four stemless wine glasses and refrigerate for about 30 minutes while you make the Bailey's mousse.
- Divide the remaining mousse base in half (each half should be just shy of 1 ¼ cup).
- Add Baileys Irish Cream, Whiskey and cocoa to one half of the mousse base. Carefully layer on top of the Kahlua Mousse. Refrigerate half an hour.
- Add Cointreau to the last portion of mousse base. Layer on top of Baileys Mousse and refrigerate several hours before serving.
Serving Size:1/2 cup
Amount Per Serving: Calories: 349 Total Fat: 26g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 145mg Sodium: 36mg Carbohydrates: 16g Fiber: 0g Sugar: 14g Protein: 4g