Irish Whiskey Caramel Mousse

It's March.

In my world, that means that all of the stores near me are selling St. Patty's day goodies, from food to home decor to holiday outfits.  Everything is shamrocks and leprechauns and 'kiss me, i'm irish'.  For someone like me, who is part Irish, I like to use this time of the year to focus my attention on my Irish heritage.  This goes for not only food, but celebrating different Irish traditions as well.  At some point in the year, my claddaugh ring comes off and I only remember to put it back on in March.  I decorate my house with lots of green pillows, shamrock crafts and Gaelic quote boards on the wall.  Almost everything I bake is infused with green food coloring. 

If you couldn't tell, I take things way too far, way too often.

I love celebrating even the smallest things, so Saint Patrick's Day for me is an all-month event.  So it would make sense that I spend all month sharing my favorite Irish recipes. Some of these recipes are pretty authentic while some are more inspired by flavors I associate with St. Patty's day. 

Some are savory and some are sweet.  You'll get multiple menus worth of ideas here for the month of March!

So. in honor of this wonderfully, bright green holiday, I'm devoting this whole month to giving you some Irish-influenced recipes that will get you in the Erin Go Bragh spirit!









Irish Cream Coffee Mousse

4 egg yolks
1/4 cup caramel sauce
1/4 cup Irish Whiskey 
1/4 cup brown sugar
2 cups heavy whipping cream
1 tsp vanilla extract
1 tsp unflavored gelatin



In a very small saucepan, cook the stout for about 5 minutes, or until it reduces by half.

Beat egg yolks in a mixer on high speed for 2-3 minutes.

In a large saucepan, heat 1 cup of heavy cream over medium heat until its hot, but not boiling.  Gradually stir it into the egg yolks to temper them.  Once the mixture is homogenous, return the cream-egg mixture  to the saucepan over low heat.  Cook for 3-5 minutes to thicken without letting the mixture boil.  Remove from heat and stir in gelatin, brown sugar, vanilla, whiskey and caramel

Chill for 2-3 hours.

In a mixer, whip the remaining cup of cream until the mixture produces stiff peaks.  Fold the whipped cream into the chocolate mousse mixture.

Serve chilled.